Prepare the mashed potatoes by boiling 2 pounds of starchy potatoes in salted water for 15-20 minutes until fork-tender, then drain and cool completely.

In a large mixing bowl, combine the chilled mashed potatoes with a generous cup of shredded mozzarella or cheddar cheese, ¼ cup of grated Parmesan cheese (or nutritional yeast), and one large egg (or flax egg). Add ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and season with salt and black pepper to taste. Mix until well-blended and smooth.

Scoop about 2 tablespoons of the potato mixture and roll into a ball. Repeat until all the mixture is shaped into balls and place them on a clean plate.

Spread breadcrumbs on a shallow plate and roll each potato ball in the breadcrumbs until evenly coated on all sides.

Preheat the air fryer to 375°F (190°C) and lightly spray the basket with cooking spray. Arrange the potato balls in a single layer and air fry for 8-10 minutes, flipping halfway through.

Remove from the air fryer and let the potato balls cool for a few minutes. Serve warm with dipping sauces.