Begin by peeling and chopping your starchy potatoes into even pieces. Place them in a large pot of salted water and boil for 10–15 minutes, or until fork-tender. Once done, drain the potatoes and let them sit uncovered for a few minutes.

Transfer the drained potatoes to a mixing bowl and mash them until smooth, stirring in salt, pepper, garlic powder, and any additional herbs.

Take small portions of the seasoned potato mixture and roll them into uniform balls, about the size of a golf ball. If making cheese-stuffed versions, flatten each portion, place a cube of cheese inside, and seal it before rolling it back into a ball.

Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko. Roll each potato ball in flour, dip in egg, and coat with panko. Repeat for double coating.

Heat oil in a deep pot to 175–180°C for frying until golden brown, about 4-5 minutes per batch. Alternatively, bake at 200°C for 20-25 minutes or air fry at 180°C for 10–15 minutes.

Once cooked, use a slotted spoon to transfer to a plate lined with paper towels to absorb excess oil. Serve immediately with your favorite dipping sauces.