Start by boiling the cubed russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them cool a bit before mashing well.

In a large bowl, combine the mashed potatoes, tapioca starch, all-purpose flour, salt, white pepper, egg, and grated cheese. Mix until a smooth dough forms. If the mixture is too sticky, add a bit more flour.

Form the dough into small balls, about 1-2 inches in diameter. Place them on a tray lined with parchment paper.

In a deep skillet or frying pan, heat the neutral oil over medium heat until it’s hot but not smoking.

Carefully add a few potato balls at a time to the oil, frying until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

In a small saucepan over low heat, whisk together the creamy peanut butter, red curry paste, coconut milk, soy sauce, honey, lime juice, sriracha, and minced garlic until smooth. Remove from heat and stir in the chopped peanuts and cilantro.

Arrange the crispy potato balls on a platter with the warm dipping sauce in the center. Enjoy with family and friends!