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Peel the potatoes, cut into large chunks, and boil in salted water until completely tender.
Drain well and mash until smooth and dry. Do not add milk or butter.
Let cool slightly. Add the cornstarch, garlic powder, paprika, black pepper, salt, and parsley. Mix into a soft, pliable potato mixture.
Take a portion about the size of a small clementine, flatten it, place a cube of mozzarella in the center, and seal around the cheese. Shape as desired.
Optional: freeze the croquettes for 15–20 minutes before frying to help them hold their shape.
Heat enough oil in a skillet to come at least halfway up the croquettes.
Fry over medium heat for 2–3 minutes per side, until evenly golden.
Transfer to a paper towel-lined plate to remove excess oil. Serve hot.