Prep the potatoes: If starting from raw, peel and cut potatoes into chunks. Boil in salted water until tender, then drain well. Mash until smooth and let cool completely. Cool potatoes hold their shape better.

Mix the filling: In a large bowl, combine mashed potatoes, shredded mozzarella or cheddar, Parmesan, green onions, garlic powder, onion powder, smoked paprika, salt, pepper, and 1 egg. Stir until the mixture is evenly combined and slightly tacky.

Set up your coating station: Place the flour in one shallow bowl, the beaten 2 eggs in a second, and the panko in a third. Add a pinch of salt and pepper to the panko and stir it in.

Form the balls: Scoop about 1 1/2 tablespoons of potato mixture and roll into a ball with your palms. Aim for golf-ball size. If you like a super-melty center, tuck a small cube of cheese inside each ball and seal it well.

Coat the balls: Roll each ball in flour, shake off excess, dip in egg, then coat thoroughly with panko. Press gently so the crumbs stick and form an even crust.

Chill (optional but helpful): Place the coated balls on a tray and refrigerate for 15–20 minutes. This helps them keep their shape and crisp up better.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. A hot basket helps prevent sticking and promotes browning.

Air fry in batches: Lightly spray the basket with oil. Arrange the balls in a single layer with space between them. Spray the tops lightly with oil as well.

Cook: Air fry at 380°F (193°C) for 10–12 minutes, turning halfway through. They’re done when golden brown and crisp. If they look pale, add 2–3 more minutes.

Serve hot: Let them rest for 2 minutes so the cheese settles, then serve with your favorite dipping sauce.