Grab a big bowl and toss in the mashed potatoes, Parmesan cheese, minced garlic, egg, chives (if using), salt, and pepper. Mix it all up until everything’s smooth and well combined.Tip from the trenches: If your mashed potatoes are on the softer side, chill the mixture for 10–15 minutes to make rolling easier. Scoop out about a tablespoon of the mixture and roll it into a ball. Place each ball on a lined baking tray or plate. Repeat until all your mixture is used up.You should get around 20 potato bites, give or take depending on how generous you’re feeling with your scoops. Set Up Your Coating Station. You’ll need three bowls: Bowl 1: All-purpose flour, Bowl 2: Beaten eggs, Bowl 3: Panko breadcrumbs mixed with Italian seasoning, garlic powder, paprika, salt, and pepperThis part can feel a little assembly-line-ish, which honestly is kind of fun. I like to get the kids involved here it’s messy in the best way. Take each potato ball and roll it in flour first, then dip it in the beaten egg, then coat it thoroughly with the breadcrumb mixture. Make sure each bite is fully covered in breadcrumbs that’s where that crispiness magic happens!
In a heavy-bottomed pan, heat about 2 inches of oil to 350°F (175°C). If you don’t have a thermometer, just drop in a little piece of bread if it sizzles and turns golden in about 30 seconds, you’re good to go.
Fry the bites in small batches for about 3–4 minutes, or until they’re golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate.Pro tip: Don’t overcrowd the pan. It lowers the oil temperature and messes with the texture. Serve these babies hot with your favorite dipping sauce. Marinara is classic, ranch is creamy and comforting, and garlic aioli feels a little fancy (but still totally easy).
