Prepare the mashed potatoes: if using freshly made potatoes, let them cool until they are warm but not hot. Leftover mashed potatoes work great — they are easier to shape.

In a medium bowl combine the mashed potatoes, egg, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly incorporated. If the mixture feels too loose, add a little more flour or breadcrumbs, one tablespoon at a time.

Form the mixture into balls about the size of a golf ball. Press them gently so they hold together. Place the formed balls on a tray or plate.

Set up a simple breading station: one shallow bowl with flour, one with a lightly beaten egg, and one with breadcrumbs. Roll each potato ball first in flour, then in the egg wash, and finally coat with breadcrumbs. Press the crumbs on gently to help them adhere.

Heat the oil in a heavy skillet over medium heat. You want enough oil to cover about 1/4 to 1/2 inch of the pan. To test readiness, drop a small breadcrumb into the oil; it should sizzle and brown within a few seconds.

Fry the potato balls in batches. Do not crowd the pan. Cook for 2 to 3 minutes per side, or until golden brown and crisp. Use a slotted spoon or tongs to flip them carefully.

Transfer cooked potato balls to a plate lined with paper towels to drain excess oil. Sprinkle with chopped chives or parsley while still warm.

Serve immediately with your favorite dipping sauce: ketchup, sour cream and chive dip, spicy mayo, or a tangy yogurt dip all work well.