Follow these simple steps to create your own batch of irresistible Cheesy Mashed Potato Balls:

1. Prepare the Potatoes: Start by peeling and cutting your potatoes into uniform chunks. This ensures even cooking. Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat and cook the potatoes until they are fork-tender, usually about 15-20 minutes. You should be able to easily pierce them with a fork without resistance.
2. Drain and Mash: Once the potatoes are cooked, carefully drain the water from the pot using a colander. Return the drained potatoes to the pot. Place the pot back over low heat for a minute or two to dry out any excess moisture. This step is crucial for preventing soggy mashed potatoes. Remove the pot from the heat.
3. Create Creamy Mashed Potatoes: Add the softened butter to the hot potatoes and let it melt. Pour in the warmed milk gradually, mashing the potatoes with a potato masher or a ricer as you go. Mash until the potatoes are smooth and creamy, free of lumps. Avoid over-mashing, which can make the potatoes gluey.
4. Incorporate the Cheese and Seasonings: Add the shredded cheese to the mashed potatoes while they are still warm. Stir until the cheese is completely melted and evenly distributed throughout the potatoes. Season the mixture with salt and black pepper to taste. If you are using any optional seasonings like garlic powder, onion powder, or herbs, stir them in now as well. Taste and adjust seasonings as needed.
5. Chill the Potato Mixture: This is a crucial step for easy handling. Cover the bowl of cheesy mashed potatoes with plastic wrap, pressing the wrap directly onto the surface of the potatoes to prevent a skin from forming. Refrigerate the mixture for at least 2-3 hours, or preferably overnight. Chilling firms up the potatoes, making them much easier to roll into balls.
6. Prepare for Coating: Once the potato mixture is thoroughly chilled, set up your breading station. In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
7. Shape the Potato Balls: Take a spoonful of the chilled potato mixture (about 2-3 tablespoons) and roll it between your palms to form a ball, approximately 1.5-2 inches in diameter. You can use a cookie scoop to ensure uniform size if desired.
8. Coat the Potato Balls: Dredge each potato ball in the flour, ensuring it is evenly coated. Then, dip the floured ball into the beaten eggs, letting any excess egg drip off. Finally, roll the egg-coated ball in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well and completely coat the ball. Repeat this process with all of the chilled potato mixture.
9. Fry or Bake (Your Choice!):
   • For Frying: Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully place the breaded potato balls in the hot oil in batches, being careful not to overcrowd the pot. Fry for about 3-5 minutes per batch, or until golden brown and crispy on all sides. Remove the fried potato balls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
   • For Baking: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or cooking spray. Place the breaded potato balls on the prepared baking sheet, leaving some space between them. Drizzle or brush the tops of the potato balls with a little olive oil. Bake for 20-25 minutes, or until golden brown and heated through, flipping them halfway through for even browning.
10. Serve and Enjoy: Serve the Cheesy Mashed Potato Balls immediately while they are hot and crispy. They are delicious on their own or with your favorite dipping sauces. (See “How to Serve” section for serving suggestions).