Hey my dude, you need some recipes and some mental health. Im happy to help on both fronts if you need.

Eggs and potatoes are easily the two most versatile substances on the planet, other ingredients to make them into things are actually equally as cheap, spices look expensive until you realize that $4 lasts up to 6 months. To add to that, I was once an incredibly picky eater and found personally and through feeding others that, outside of phobia and dietary constraints, the majority of food preferences is based on a history of bad cooking. Give me deets on your dietary limits and I’ll give you every recipe I know. If there’s anything you’re willing to experiment with, I’ll teach you everything you need to enjoy it. Anything from dry beans, to tofu, to grinding your own amaranth or acorns for flour.

If you’re in the western world, mental health services are decently accessible, even in the US without insurance. Shoot me a DM me your location and situation and I’ll do all the leg work, all you’ll have to do is make the appointment.

As for the information provided, the recipe that springs to mind is cheese gnochi bites.

You’ll need 3 large russet potatoes 2 eggs 1 cup shredded chedder or other strong cheese 1 cup flour Salt, pepper, garlic to taste Oil to fry in

Microwave the potatoes until baked, immediately shock in cold tap water and peal by hand. (fantastic trick for any mashed potatoes as it not only takes less time but does not add any moisture leading to fluffier potatoes)

In a large bowl, mash the potatoes and add the cheese, mix so that the cheese melts and spreads evenly.

Once incorporated, feel mix, if still hot, let it cool until luke warm or cool to the touch then mix in the eggs and spices.

Finally, add flour until it holds together when scooped.

Heat oil on medium in either a pot or skillet depending on oil availability and intended shape.

If using a pot with at least an inch of oil, scoop a glob of potato with a spoon and use another spoon to scrape it into the pot. Fry until golden all the way around.

If using a skillet with shallow oil, put the glob in the pan and gently press it flat leaving some thickness. Then flip like a Patty when golden.

If you have access to gallon bags, you can put the mix in the bag, cut off a corner, and squeeze the mix into the fry like a piping bag. Either making dollups for deep oil or doing a tight spiral for shallow.

Let cool on a wire rack but eat warm. Oil can be strained of bits and stored to fry with later.

You can also add extra cheese and cook in an air-fryer but the texture won’t be fried so much as baked. The extra cheese gets more oil in the mix to help the exterior crust up.