In a large bowl, dissolve the yeast and sugar in warm water (about 35-40°C or 95-104°F). Allow it to sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.

Add the flour and salt to the yeast mixture. Begin to mix, gradually adding the olive oil until a soft dough forms.

Knead the dough for about 10 minutes on a floured surface until smooth and elastic.

Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough is rising, boil the potatoes until they are fully cooked and soft. Drain and allow them to cool slightly before mashing.

To the mashed potatoes, add milk, salt, black pepper, red pepper powder, and finely chopped green onions or parsley. Mix well to combine. If using cheese, stir it into the potato mixture.

Once the dough has risen, punch it down and divide it into equal portions.

Flatten each portion of dough into a small circle. Place a portion of the potato filling in the center of each circle.

Carefully wrap the dough around the filling, sealing the edges to form a stuffed ball.

Heat a non-stick skillet over medium heat and lightly brush it with olive oil.

Place the stuffed dough balls seam side down on the skillet. Flatten them slightly with the back of a spatula.

Cook each side for about 4-5 minutes or until the bread is golden brown and cooked through. Flip carefully to ensure even cooking.

Serve the potato bread warm, garnished with extra chopped parsley or green onions if desired.