1. In a large mixing bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, flour, beaten egg, garlic powder, onion powder, and chives. Season with salt and pepper. Mix until all ingredients are well incorporated.
2. Using your hands or a small ice cream scoop, shape the mixture into small balls, about 1 inch in diameter. Place them on a plate or tray.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a small piece of the mixture sizzles upon contact.
4. Working in batches, carefully add the potato balls to the hot oil. Fry them for 3-4 minutes on each side, or until golden brown and crispy. My abuela always said to listen for the sizzle; when it changes, you know they’re ready to flip!
5. Once cooked, remove the puffs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Remember, the trick is in the texture. If your mixture feels too wet, add a little more flour. If it’s too dry, a splash of milk will do wonders.