Peel and chop the potatoes into evenly sized chunks. Place them in a large pot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are soft and fork-tender, about 15-20 minutes.

While the potatoes are boiling, cut the block of mozzarella cheese into small cubes. Set aside.

Drain the cooked potatoes and transfer them to a large mixing bowl. Mash them until smooth and free of lumps.

Add the cornstarch, onion powder, garlic powder, salt, pepper, parsley to the mashed potatoes. Mix well until all the ingredients are thoroughly combined and the mixture forms a smooth, pliable dough.

Take about a tablespoon of the mashed potato mixture and flatten it in the palm of your hand. Place a cube of mozzarella cheese in the center and wrap the potato mixture around it. Add more potato mixture if needed to completely cover the cheese. Roll it into a smooth ball. Repeat this process until all the mixture is used.

In a deep pot or frying pan, heat oil to 350°F (175°C). You can use a thermometer to check the temperature or test with a small piece of potato mixture—if it sizzles and rises to the surface, the oil is ready.

Carefully lower the potato cheese balls into the hot oil, a few at a time, without overcrowding the pot. Fry until they are golden brown and crispy on all sides, about 3-4 minutes. Use a slotted spoon to remove them and place on a plate lined with paper towels to drain any excess oil.

Transfer the crispy potato cheese balls to a serving plate. Sprinkle with freshly grated parmesan cheese and parsley and serve with your favorite dipping sauce, such as bang bang sauce.