Boil the potatoes until tender, then peel them completely.

Mash the 2 boiled potatoes in a mixing bowl until smooth and mostly lump-free.

Add onion powder, garlic powder, black pepper, corn starch, Italian seasoning, powdered sugar, paprika, and salt to the mashed potatoes.

Mix in the shredded white cheddar until the potato mixture is evenly seasoned and holds together.

Scoop about 2 tablespoons of potato mixture and flatten it in your hand.

Place 1 mozzarella cube in the center, then seal the potato mixture around it to form a ball.

Repeat shaping until all of the potato mixture and mozzarella cubes are used, making approximately 12 balls.

Place the flour in one shallow bowl and beat the eggs in a second shallow bowl.

Put the panko breadcrumbs in the third shallow bowl.

Coat each potato ball in flour, shaking off the excess.

Dip each floured potato ball in egg wash, then coat it thoroughly with panko breadcrumbs.

Arrange the coated potato balls on a plate and freeze them for 30 minutes until firm.

Heat vegetable oil in a deep frying pan over high heat to approximately 350°F (175°C).

Fry the chilled potato balls in batches for 3 to 4 minutes until deep golden brown and crisp.

Lift the fried potato balls out with a slotted spoon and drain them on paper towels.

Transfer the warm potato balls to a serving plate and garnish with grated Parmesan cheese.

Sprinkle with fresh herbs and serve immediately while the mozzarella center is warm and melted.