1. Boil the Potatoes

• Start by boiling your potatoes: Fill a large pot with water, add a pinch of salt, and bring it to a boil.
• Add the peeled and cubed potatoes, then cook for about 15-20 minutes until they are fork-tender. Drain the potatoes and let them cool slightly.

2. Mash the Potatoes

• In a large mixing bowl, mash the boiled potatoes using a potato masher or fork until smooth. Don’t worry about being perfect—some lumps are okay!

3. Add the Flavorings

• Add in the shredded cheese, green onions, egg, garlic powder, onion powder, salt, and pepper to the mashed potatoes.
• Mix everything together until well combined. The mixture should be thick but pliable.

4. Form the Puffs

• Using your hands, take a small amount of the potato mixture and form it into a small ball or oval shape (about the size of a golf ball).
• Repeat until all the mixture is used up, placing the formed puffs on a lined baking sheet.

5. Prepare for Frying

• Pour about an inch of vegetable oil into a heavy-bottomed skillet and heat over medium heat until hot (you can test the oil by dropping in a small piece of the mixture; it should sizzle).

6. Coat the Puffs

• Roll each potato puff in breadcrumbs until fully coated, ensuring a crispy crust.

7. Fry the Potato Puffs

• Carefully add the coated potato puffs to the hot oil, being careful not to overcrowd the pan.
• Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to flip them over gently.

8. Drain and Serve

• Once cooked, remove the puffs and place them on a plate lined with paper towels to absorb excess oil.
• Serve hot with your favorite dipping sauce (think ketchup, ranch, or a spicy aioli) and watch them disappear!