Cut peeled potatoes into 1-inch cubes, place in a pot with cold water and 1 teaspoon salt, bring to a rolling boil and cook 12 to 15 minutes until tender.

Drain potatoes thoroughly, return to the pot for 30 seconds, stirring to evaporate excess moisture.

Add butter and milk to warm potatoes and mash until smooth and creamy.

Fold in cheddar cheese, black pepper, garlic powder, and onion powder until evenly distributed.

Let mixture cool at room temperature 10 minutes, then refrigerate at least 30 minutes.

Set up coating station with beaten eggs in one bowl and panko mixed with 1/2 teaspoon salt in another.

Portion chilled potato mixture into 12 to 16 balls using a scoop, roll smooth, dip in egg, and coat with panko.

Refrigerate coated balls at least 15 minutes before frying.

Heat 3 to 4 inches of oil in a pot to 350°F (175°C).

Fry 4 to 5 potato balls at a time for 2 to 3 minutes, turning occasionally, until golden brown.

Transfer fried potato balls to paper towel–lined baking sheet to drain and serve warm.