1. Start by gathering your mashed potatoes. If you’re using leftover mashed potatoes, make sure they’re chilled and firm for easier shaping. If you’re making them fresh, allow them to cool completely before proceeding.
2. In a large mixing bowl, combine the mashed potatoes with the shredded cheese, flour, beaten egg, chopped green onions, garlic powder, smoked paprika, salt, and pepper. Mix gently but thoroughly until everything is evenly incorporated.
3. Lightly flour your hands and shape the mixture into small, bite-sized balls or oval puffs—about the size of a walnut. This step is where my kids love to jump in and help; it’s a fun way to slow down together, just like I learned from my grandma.
4. Heat about 1/2 inch of oil in a heavy skillet over medium heat. The oil is ready when a small piece of bread sizzles immediately.
5. Carefully place the puffs into the hot oil, working in batches so they don’t overcrowd the pan. Fry for about 3-4 minutes per side, turning gently with a slotted spoon or tongs, until they’re golden brown and crispy all over.
6. Remove the puffs onto a paper towel-lined plate to drain excess oil. If you’re short on time, you can bake them at 400°F for 20 minutes, turning halfway through, but frying gives that unbeatable crunch.
7. Serve warm, ideally right out of the pan, with your favorite dipping sauce—something tangy like sour cream or a spicy aioli always hits the spot.

One little tip from my own kitchen: don’t rush the frying process. Patience here means perfectly crispy puffs that aren’t greasy. And if you want a little extra cheesy pull, sprinkle a bit more cheese on top as soon as they come out of the oil—trust me, it’s a game-changer.