Prepare the Potatoes: Peel and chop the potatoes into equal-sized pieces. Place in salted boiling water for 10-15 minutes until fork-tender, then drain and cool.

Mash and Season: Mash the cooled potatoes until smooth. Add salt, pepper, and garlic powder to taste.

Shape Potato Balls: Roll the potato mixture into uniform balls, roughly the size of a golf ball, adding any fillings if desired.

Coat for Crispiness: Roll each ball in flour, dip in beaten eggs, then roll in breadcrumbs. For thicker coating, repeat egg and breadcrumb steps.

Cook: Heat oil to 175–180°C (350–360°F) and fry balls until golden brown or bake at 200°C (400°F) for 20-25 minutes.

Drain and Serve: Remove the potato balls using a slotted spoon and place on paper towels. Serve hot with dips.