If you don’t have leftover mashed potatoes, make them by boiling peeled potatoes until tender. Drain and mash with a bit of butter or cream for extra flavor.

In a mixing bowl, combine the mashed potatoes, shredded cheese, green onions, garlic powder, salt, and pepper. Stir well to ensure everything is evenly distributed.

Take a handful of the mixture and shape it into a ball, about the size of a golf ball.

Set up a dredging station with beaten egg and breadcrumbs in separate bowls. Dip each potato ball in the egg, then roll it in breadcrumbs until fully coated.

In a frying pan or deep fryer, heat oil over medium heat until hot but not smoking.

Carefully place the potato balls in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes until they are golden brown.

Use a slotted spoon to remove the potato balls from the oil. Place them on a plate lined with paper towels to absorb any excess oil.

Let the potato balls cool slightly before serving. They are best enjoyed warm, with your favorite dipping sauce.