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In a large bowl, stir together the mashed potatoes, scallions, cheese, eggs, and a pinch of salt and pepper until well combined.
Place the breadcrumbs in a separate large bowl.
Scoop out about 3 tablespoons of the mashed potato mixture and roll it into a ball then roll the ball in the breadcrumbs. Repeat the rolling and breading process with the remaining mashed potato mixture.
Line a baking sheet with paper towels. Add the vegetable oil to a large heavy-bottomed stockpot set over medium heat and attach the deep-fry thermometer.
Once the oil reached 360°F, add a few of the mashed potato balls and cook them, turning occasionally, until they’re golden brown.
Using a slotted spoon or colander, transfer the mashed potato balls to the paper towel-lined plate and immediately season them with salt.
Add the remaining mashed potato balls to the oil, returning the oil to 360°F between each batch.
Serve the mashed potato balls with leftover cranberry sauce or gravy for dipping.
Leftover mashed potatoes will vary in texture. If your mashed potatoes are thinner in consistency, add all-purpose flour until the mixture is cohesive.
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