Prep the Potatoes: Wash and peel starchy potatoes, cut into chunks, place in salted water, boil for 15-20 minutes until fork-tender, then drain and let steam dry.

Mash the Potatoes: In a mixing bowl, mash drained potatoes until smooth, fold in herbs, garlic powder, salt, pepper, and mozzarella cheese.

Form the Balls: Roll a portion of the potato mixture into golf ball-sized balls, place on a parchment-lined baking sheet.

Prepare the Coating: In a shallow dish, mix almond flour, Parmesan cheese, salt, and pepper. Whisk the egg in a separate bowl.

Bake the Potato Balls: Preheat oven to 400°F (200°C), arrange coated balls on a baking sheet, bake for 25-30 minutes until golden brown.

Cool and Serve: Remove from oven, cool for 5 minutes, serve warm with dipping sauce or fresh herbs.