1. Begin by preparing your workstation: line a baking sheet with kitchen paper or parchment to drain the puffs after frying.
2. In a large mixing bowl, combine the cooled mashed potatoes, shredded cheese, and flour. Stir until the mixture starts to come together. If it feels too sticky, add a little more flour, but be careful not to overdo it.
3. Crack in the eggs, then sprinkle the garlic powder, onion powder, salt, pepper, and herbs if you’re using them. Use a wooden spoon or your hands to mix everything until you have a soft, pliable dough-like consistency. It’s like kneading a tender memory, soft but holding together.
4. Heat about 2 inches of vegetable oil in a heavy-bottomed frying pan over medium heat. Test the oil by dropping a small bit of dough in; it should sizzle and rise to the surface gently.
5. Using a spoon or your hands dusted with flour, shape the mixture into small bite-sized balls—about the size of a walnut. Gently drop them into the hot oil, working in batches to avoid overcrowding.
6. Fry the puffs for about 3-4 minutes, turning occasionally, until they’re golden brown and crisp on all sides. The kitchen will fill with a wonderful, nostalgic aroma that always reminds me of Sunday roasts and the comforting buzz of family chatter.
7. Using a slotted spoon, transfer the cooked puffs onto your lined tray to drain excess oil.
8. Serve warm, ideally straight from the pan, while the cheese is still melty and the outside is crunching delightfully.

One tip from years of watching my mother’s careful hands is to keep the oil temperature steady; too hot, and the outsides burn before the insides cook through. A gentle sizzle is your friend here.