1 ½ cups leftover mashed potatoes (cold from the fridge, preferably 1–3 days old)

½ cup sharp cheddar cheese (packed)

¼ tsp garlic powder

1 tablespoon chopped chives or scallions

⅛ tsp salt and pepper

¼–⅓ cup flour

1 large egg

¾ cup panko breadcrumbs

Oil for frying (avocado oil, peanut oil, or vegetable oil)

Optional sour cream for dipping

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Prep the Potatoes: In a medium bowl, mix the cold mashed potatoes with cheddar cheese, chives, garlic powder, and a pinch of salt and pepper. Combine well.
Shape the Balls: Using a small cookie scoop (about 2 teaspoons), scoop out the potato mixture and roll into balls. If the mixture isn’t holding its shape, refrigerate for 10-20 minutes to firm up.
Prepare the Coating: Set up three shallow bowls: flour in one, beaten egg in the second, and panko breadcrumbs in the third. Dredge each ball in flour, dip in egg, then coat with breadcrumbs.
Fry the Potato Balls: Heat 2-3 inches of oil in a pot to 375°F (190°C). Fry 3-4 potato balls at a time for 2-3 minutes until golden and crispy. Stir gently to avoid sticking.
Drain and Serve: Remove from the oil with a slotted spoon and place on paper towels to drain. Serve hot with sour cream or dipping sauce.

Cheese Variations: Use other cheeses like mozzarella, gouda, or parmesan for different flavors.

Herb Variations: Add parsley, thyme, or rosemary for an extra herbal flavor.

Spicy Option: Add cayenne pepper or chili flakes for a spicy kick.

Gluten-Free: Use gluten-free breadcrumbs for a gluten-free version.