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.

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.

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.

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

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

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

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

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

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.

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