In a mixing bowl, combine the chilled mashed potatoes with sharp cheddar cheese, garlic powder, and chopped chives or scallions. Add a small pinch of salt and pepper to enhance the flavors. Stir thoroughly until the mixture is evenly combined, using a sturdy spoon to incorporate all ingredients smoothly.

Using a small cookie scoop (approximately 2 teaspoons capacity), portion the potato mixture into small mounds. If you lack a cookie scoop, a regular teaspoon will suffice—just measure and roll 2 teaspoons of the mixture into a ball. Aim for each ball to remain under 1 inch in diameter for uniform cooking.

If the mixture feels too soft or doesn’t hold its shape, chill the balls in the refrigerator for 10-20 minutes to firm them up before frying.

Arrange three shallow bowls for dredging: one with flour, another with the whisked egg (ensure the yolk and white are fully blended), and the third with panko breadcrumbs.

Lightly coat each potato ball by rolling it first in the flour, followed by dipping it in the egg mixture, and finally covering it in the panko breadcrumbs. Ensure an even coating for the perfect crunch.

In a small, deep pot, heat 2-3 inches of frying oil to a temperature of 375°F (190°C). Use a kitchen thermometer to maintain consistent heat.

Carefully lower 3-4 balls into the hot oil at a time using a slotted metal spoon. Gently stir them initially to avoid sticking. Fry for 2-3 minutes, or until each ball achieves a golden-brown, crispy exterior.

Once cooked, use the slotted spoon to transfer the fried balls onto a baking sheet lined with paper towels to drain excess oil. Repeat the process with the remaining potato balls.

Relish these crispy potato balls while they’re still hot, paired with a side of sour cream or your favorite dipping sauce for a delightful snack or appetizer.