Peel and chop russet potatoes into even pieces. Boil in salted water for about 10-15 minutes until fork-tender. Drain and cool for 15-20 minutes.

Melt unsalted butter in a skillet, add minced garlic, and sauté for 1-2 minutes until fragrant. Set aside to cool.

Combine cooled potatoes, sautéed garlic, parsley, and Parmesan in a mixing bowl. Season with salt, onion powder, and white pepper. Mash until smooth.

Divide potato mixture into 10 portions. Flatten each portion and place mozzarella in the center. Enclose the cheese to form a ball. Freeze balls for 1 hour.

Set up three bowls: one with flour, one with beaten eggs and water, and one with seasoned panko breadcrumbs.

Coat each frozen ball in flour, dip in egg, then roll in panko breadcrumbs. For extra crunch, repeat coating process.

Heat oil in a deep skillet to 350°F (175°C). Fry potato balls in batches for 4-5 minutes until golden brown. Drain on paper towels.

Serve warm, garnished with parsley and Parmesan, alongside dipping sauces.