• Peel the potatoes then cut them into fourths and rinse them in cold water to remove excess starch. Boil them in a large pot for 10 minutes or until tender, then mash until smooth. 
• Add potato starch, flour, salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, ½ cup Panko, and ½ cup of Asadero cheese to a bowl. Mix until combined.
• Combine the cheese mixture with the mashed potatoes and mix until the consistency is similar to dough. In a separate bowl, combine jalapeños, mozzarella, and remaining Asadero cheese and mix thoroughly.
• Take a handful of the potato mixture and flatten it into a thin patty that's roughly 4" wide. Put a spoonful of the cheese mix in the center, then fold the edges closed. Use your palms to roll it into a ball, and make sure there's a good seal to prevent cheese from oozing out while cooking. Repeat this process until you've used up all the potato dough (this recipe yields roughly 15 potato cheese balls).
• Whisk two eggs in a bowl, and pour the Panko into another. Coat the balls in egg, then roll them in the Panko breadcrumbs until they're completely covered. 

Frying Instructions

• Fill a small pan halfway with oil and heat to 350-375° F. Fry the bottom half of each ball over medium-high heat for about 30 seconds or until golden brown. Flip them over and fry for another 30 seconds. When they're evenly cooked, take them out and let the excess oil drain on a paper towel. 
• Drizzle with ranch or your favorite sauce. Sprinkle a little dried parsley to garnish and enjoy!