Begin by peeling and chopping the russet potatoes into evenly sized pieces. Place them in a pot of boiling salted water and cook for about 10 minutes, or until fork-tender. Drain the potatoes and let them cool slightly.

In a small skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for around 2 minutes, stirring until fragrant and golden but not burned. Remove the skillet from heat and allow it to cool.

In a large bowl, mash the cooled potatoes until smooth. Combine with sautéed garlic, fresh parsley, grated Parmesan cheese, salt, and pepper. Adjust seasoning if necessary.

Divide the potato mixture into 10 equal portions. Flatten each portion, place a chunk of mozzarella cheese in the center, and shape back into a ball. Freeze for at least 1 hour.

Set up your breading station with three bowls: one for flour, one for the egg-water mixture, and one for panko breadcrumbs seasoned with a pinch of salt.

Coat each potato ball in flour, dip into the egg mixture, and roll in panko breadcrumbs. For extra crunch, repeat the process.

Heat the neutral oil to 350°F (175°C). Add potato balls in batches and fry for 4-5 minutes until golden brown. Transfer to paper towels to drain excess oil.

Arrange the fried potato balls on a serving platter. Garnish with parsley and Parmesan cheese. Serve warm with dipping sauces.