First make the filling by adding everything to a food processor and blending until smooth. Start with 2 - 4 Tbsp of the Potato Flakes and add more if needed. Taste and adjust for seasoning. Store in an air tight container in the fridge for later. You can also make this a day ahead to assemble the next day.

Cook the potatoes until fork tender. I like to use a thermometer and get them to an internal temp of 200 F / 93 C. These days I microwave them on high for about 8 - 10 minutes, flipping halfway through. But feel free to boil them or whatever method you like.

To microwave, wash and dry the potatoes. Poke a few holes in the potatoes with a fork or knife.Add them to a microwave safe dish and microwave on high for 4 - 5 minutes. Flip them and then cook for another 4 - 5 minutes or until they reach an internal temp of 200 F / 93 C.

Cut them in half lengthwise once they are cooked through, and let them cool down for a few minutes. Cut each half in half again longways, and carefully peel back the skin. It should come off easily.

Heat up the vegan butter and plant milk in a microwave or on the stovetop until the mixture is melted and hot (but not boiling hot).

Mash the potatoes in a bowl with a potato masher, or a potato ricer. Pour over the milk and butter mixture, season with salt, garlic powder and nutritional yeast. Optionally, fold in about ½ cup of your favorite shredded vegan cheese.

The mixture should be on the dryer side, this will help it keep it's shape and not get too mushy.

Scoop about 2 Tbsp (35g) of the mixture and shape into an egg like shape. Or use an egg mold if you have one. Add them to a baking sheet and freeze for about 1 hour or until firm enough to handle without altering their shape.

Into 3 separate bowls, prepare the dredging stations: seasoned flour, vegan buttermilk, panko breadcrumbs.

For the panko breadcrumbs, I recommend only adding about ½ cup at a time. This will ensure that you don't use too much and will also reduce the amount that clump up from any of the wet mixture.

Fill a dutch oven or high walled pot with enough neutral high smoke point oil to cover the potatoes. Heat to 375 F / 190 C (ideally using a thermometer).

While oil heats up, coat each potato "egg" in the flour, then buttermilk, and lastly the panko. Cover thoroughly, but let the excess drip or shake off too.

Once oil is up to 375 F / 190 C, carefully add 4 - 5 of the potato eggs, making sure not to crowd the pan. Fry until golden brown (about 3 - 4 minutes), then remove with a slotted spoon and let them rest on a wire rack lined baking sheet.

When all potato eggs are fried, pipe or spoon about 1 - 2 Tbsp worth of the filling on top. Sprinkle some paprika, chopped chives or vegan bacon bits on top and enjoy!