Boil the potatoes

• Peel and chop the potatoes into chunks.
• Boil until fork tender, then drain well.

Mash and season

• Mash the potatoes until smooth.
• Season with salt, pepper, garlic powder, onion powder and italian seasoning.

Adjust the texture

• Add the cornstarch a little at a time until the potatoes are easy to shape.
• If the mixture becomes too thick, add a splash of heavy cream until it comes back together.

Stuff and shape the balls

• Scoop some potato mixture and flatten it slightly.
• Place a cube of mozzarella in the center, then seal and roll into a ball.

Chill the balls

• Place the potato balls in the refrigerator to firm up slightly.

Prepare the coating

• Season the flour with the same seasonings used in the potatoes.
• Beat the eggs in a bowl and place the panko breadcrumbs in another.

Coat the potato balls

• Coat each ball in the seasoned flour.
• Dip into the beaten eggs, then coat generously with panko breadcrumbs.

Freeze briefly

• Place the coated potato balls in the freezer so they are chilled enough to hold their shape but not frozen solid.

Fry

• Fry in a deep pot so the potato balls are fully submerged and don't separate.
• Fry until golden brown and crispy on the outside.

Drain and serve

• Set on a rack to drain.
• While still hot, top with freshly grated parmesan and chopped parsley if desired.