Wash the potatoes and score them lightly with a cross shape for easy peeling later.

Steam the potatoes for 25 minutes after boiling water, then let them rest for 5–10 minutes.

Peel the steamed potatoes while they are still warm and mash them in a bowl.

Mix the mashed potatoes with mayonnaise, salt, pepper, and parsley powder to create a dough.

Take a handful of dough, flatten it, and place mozzarella cheese in the center.

Roll the dough into a ball shape and coat it in flour, egg wash, and breadcrumbs sequentially.

Heat vegetable oil to 170°C and fry the potato balls until golden brown, about 4 minutes.

Drain the fried potato balls on a wire rack or paper towel to remove excess oil.