Boil potatoes: Peel and quarter russet potatoes, place in a pot, cover with salted water, and boil until fork-tender, about 15-20 minutes. Drain and return to pot.

Drain & mash: Mash cooked potatoes until mostly smooth and fluffy.

Mix wet ingredients: Add milk, butter, and sour cream to mashed potatoes and mix until creamy.

Season: Add salt, pepper, and garlic powder, stirring until evenly distributed.

Fold in add-ins: If using extras, fold in cheese, chives, or bacon now.

Cool potatoes: Transfer to a bowl and let cool completely at room temperature, about 30 minutes.

Set up dredging station: Prepare flour in one dish, beaten eggs in another, and panko mixed with Italian seasoning in a third.

Scoop potatoes: Portion cooled mixture into balls, about 1-2 inches in diameter.

Coat: Dredge balls in flour, dip in eggs, and roll in panko mixture until coated.

Chill coated balls: Refrigerate coated balls on a baking sheet for 30 minutes if desired.

Preheat air fryer: Preheat air fryer to 400°F (200°C) while balls chill.

Arrange & air fry: Place balls in a single layer in the air fryer and cook for 8-10 minutes, flipping halfway through.

Check for doneness: Ensure balls are crispy and heated through to at least 165°F (74°C).

Serve: Remove from air fryer and serve immediately with dipping sauces.