Boil and mash the potatoes

• Boil the potatoes in salted water until fork-tender.
• Drain and mash until smooth.

Season the potato mixture

• Stir in the garlic powder, onion powder, cayenne pepper, smoked paprika, smoked Gouda, parsley, salt, pepper and cornstarch.
• Mix well until creamy but firm, then let cool slightly.

Shape and fill the croquettes

• Scoop some mashed potato mixture into your hand and flatten slightly.
• Place a small piece of mozzarella inside, then roll back into a ball to seal.
• Chill in the fridge or freezer.

Prepare the paste and dredge

• Whisk the flour with the water and the egg, seasoning with salt and pepper.
• Mix the panko bread crumbs, parsley and garlic powder in a bowl.

Coat the croquettes

• Roll each ball in the paste, then coat in the breadcrumb mixture.
• For extra crunch, repeat the paste and breadcrumb coating a second time.

Fry the croquettes

• Heat the oil to 175 °C.
• Fry the croquettes in batches until golden brown and crispy.
• Drain on a wire rack.

Finish and serve

• Sprinkle with extra parsley and salt.