Step 1

In a medium bowl, combine cold leftover mashed potatoes (straight from the fridge is best) with cheddar, chives, and garlic powder. Season with a pinch of salt and pepper and mix well with a large spoon.

Step 2

Use a small cookie scoop with a 2 teaspoon capacity to easily scoop mixture into small balls. If you don’t have an easy-release cookie scoop, you can absolutely measure out 2 teaspoons per mashed potato ball using a regular teaspoon. For best results, we want the mashed potato balls to be no larger than 1 inch in diameter.

Step 3

Roll each scooped portion into balls. If they aren’t cold and keeping their shape, place in the fridge for 10-20 minutes to set so they will hold their shape when fried.

Step 4

Place flour, egg, and panko each in their own shallow bowl. Whisk the egg until the white and yolk are well combined.

Step 5

Dredge each mashed potato ball in flour, then in beaten egg, then panko.

Step 6

In a small pot, heat about 2-3 inches of oil to 375℉.

Step 7

Use a slotted metal spoon to carefully add in the mashed potato balls to the hot oil, frying just 3-4 at a time.

Step 8

Use the slotted spoon to lightly stir the balls in the beginning to prevent sticking.

Step 9

Fry each batch for 2-3 minutes or until they are fully browned and crispy. Use the slotted spoon to remove from the oil and place on a paper towel lined baking sheet to drain. Repeat with the remaining mashed potato balls.

Step 10

Enjoy while hot and crispy with sour cream (or your favorite dip) for dunking!