Step 1

Wash potatoes of any dirt and grime. In a saucepan, place potatoes and enough water to cover. Bring to boil, reduce heat to a simmer and cook, covered, for about 15 to 20 minutes or until they can be pierced with a fork without resistance. Drain from water and allow to cool to touch. Peel skin and place in a large bowl.

Step 2

In a pan, heat about 1 tablespoon of oil. Add onions and mushrooms and cook until softened. Remove from pan and keep warm.

Step 3

Using a potato masher or a fork, smash potatoes until smooth and without lumps. Add milk and butter. Season with salt and pepper to taste.

Step 4

Add sauteed mushrooms, chicken, and green onions. Gently stir until well-distributed.

Step 5

Form about 1 tablespoon of potato mixture into balls. Dredge potato balls in flour, dip in egg and roll in panko bread crumbs.

Step 6

Cover the mixture with plastic film and refrigerate for about 20 minutes or until completely cold.

Step 7

Using a small scoop, portion mashed potatoes into 1-inch balls and between the palm of hands, roll into round shape.

Step 8

Place flour on one plate, eggs in a bowl, and Panko breadcrumbs in another plate.

Step 9

Working one at a time, dredge potato ball in flour, shaking off any excess flour, dip in egg, and then roll in Panko, gently pressing down breadcrumbs to coat.

Step 10

In a pan over medium heat, heat about 2-inch deep of oil to 350 F degrees.

Step 11

Gently add potato balls into hot oil and deep-fry, turning once or twice, until golden brown and crisp. Cook in batches as needed.

Step 12

With a slotted spoon, remove from pan and drain on a wire rack. Serve immediately with dipping sauce of choice.