Prepare Potatoes by peeling and cubing the potatoes, then boil in salted water for about 20 minutes until fork-tender. Drain and let cool.

Make Dough by mashing the cooled potatoes until smooth, then gradually add flour, garlic, onion powder, pepper, and salt until a cohesive dough forms. Refrigerate for 15 minutes.

Cook Filling by heating olive oil and sautéing chopped mushrooms for 5 minutes, then stir in herbs and paprika. Set aside to cool.

Shape Pancakes by taking a portion of the dough, flatten it, place filling, cover, and seal edges. Repeat until all are shaped.

Fry Pancakes in a hot skillet with olive oil until golden brown on each side, about 2-3 minutes. Drain excess oil on paper towels.

Serve warm, optionally garnished with herbs or garlic aioli, as a meal or snack.