Step 1

In a large bowl, stir together the mashed potatoes, scallions, cheese, eggs, and a pinch of salt and pepper until well combined.

Step 2

Place the breadcrumbs in a separate large bowl.

Step 3

Scoop out about 3 tablespoons of the mashed potato mixture and roll it into a ball then roll the ball in the breadcrumbs. Repeat the rolling and breading process with the remaining mashed potato mixture.

Step 4

Line a baking sheet with paper towels. Add the vegetable oil to a large heavy-bottomed stockpot set over medium heat and attach the deep-fry thermometer.

Step 5

Once the oil reached 360°F, add a few of the mashed potato balls and cook them, turning occasionally, until they’re golden brown.

Step 6

Using a slotted spoon or colander, transfer the mashed potato balls to the paper towel-lined plate and immediately season them with salt.

Step 7

Add the remaining mashed potato balls to the oil, returning the oil to 360°F between each batch.

Step 8

Serve the mashed potato balls with leftover cranberry sauce or gravy for dipping.

Step 9

Leftover mashed potatoes will vary in texture. If your mashed potatoes are thinner in consistency, add all-purpose flour until the mixture is cohesive.

Step 10

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