Step 1:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent the cheese balls from sticking to the tray and help them bake evenly.

Step 2:
Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook the potatoes for 15-20 minutes, or until they are tender when pierced with a fork. Once cooked, drain the potatoes and return them to the pot.

Step 3:
Mash the potatoes until they are smooth and lump-free. You can use a potato masher or a hand mixer for this step. Add in the butter, garlic powder, onion powder, salt, and pepper. Mix everything thoroughly until well combined.

Step 4:
Let the mashed potatoes cool slightly before adding the shredded cheese. This will prevent the cheese from melting immediately. Stir the cheese into the mashed potatoes until it is evenly distributed.

Step 5:
Once the mixture has cooled enough to handle, form small balls (about 1 to 1.5 inches in diameter) using your hands. If the mixture is too sticky, you can dust your hands with a bit of flour or breadcrumbs to make shaping easier.

Step 6:
Dip each potato ball into the beaten egg, ensuring it’s fully coated. Then roll it in breadcrumbs until fully covered. The breadcrumbs will create a crispy outer layer when baked.

Step 7:
Place the coated potato balls on the prepared baking sheet. Lightly spray them with olive oil to help them achieve a golden-brown finish in the oven.

Step 8:
Bake the potato cheese balls in the preheated oven for 15-20 minutes, or until they are golden and crispy on the outside. Turn them halfway through the cooking process to ensure even browning.

Step 9:
Once baked, remove the potato cheese balls from the oven and let them cool for a few minutes before serving.