1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Boil the peeled and quartered potatoes in a large pot of salted water until tender, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Mash with a potato masher until smooth.
4. Stir in the shredded cheddar cheese, Parmesan cheese, sour cream, butter, garlic powder, salt, and pepper. Mix until well combined.
5. Allow the mixture to cool slightly, then add the eggs, mixing until fully incorporated.
6. Shape the potato mixture into balls, about the size of a golf ball, and roll each one in breadcrumbs to coat.
7. Place the potato balls on the prepared baking sheet, leaving space between each one.
8. Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crispy on the outside.
9. Sprinkle with chopped chives before serving, if desired.

These steps remind me of the countless afternoons spent in my grandmother’s kitchen, where patience and a little creativity turned humble ingredients into something special.