1. Preheat your oven to 400°F (200°C) if baking, and line a baking sheet with parchment paper. If frying, heat about 1 inch of vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).
2. In a large bowl, combine the mashed potatoes, shredded cheese, all-purpose flour, egg, chopped green onions, garlic powder, smoked paprika, salt, and pepper. Mix until everything is evenly incorporated. The mixture should be thick enough to hold its shape when formed.
3. Using your hands or a small cookie scoop, form the mixture into bite-sized balls or puffs—about 1 to 1.5 inches in diameter.
4. Roll each puff in the breadcrumbs to coat them evenly. This step is key for that irresistible crunch, so don’t skip it!
5. If baking, place the coated puffs on your prepared baking sheet and lightly brush or spray them with oil to encourage browning.
6. If frying, carefully add a few puffs at a time to the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
7. If baking, place the tray in the oven and bake for about 20-25 minutes, flipping halfway through, until puffs are golden and crisp.
8. Let the puffs cool for a few minutes before serving. This resting time helps them firm up and makes handling easier.

One tip I always share with friends: don’t rush the coating process. I once tried skipping the breadcrumb roll when I was short on time, and the puffs turned out mushy and flat. The breadcrumbs create that satisfying contrast that makes these puffs so addictive.