1. In a large mixing bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, egg, flour, garlic powder, salt, and pepper. Mix until everything is well incorporated.
2. If you’re using fresh chives, fold them into the mixture gently. This step always brings back memories of picking fresh herbs with my mom.
3. Using your hands, roll the mixture into small balls, roughly the size of golf balls. Make sure they’re compact to prevent them from falling apart during frying.
4. Heat oil in a large skillet over medium heat. You’ll know it’s ready when a small piece of the mixture sizzles upon contact.
5. Carefully place the potato balls into the hot oil, frying them in batches to avoid overcrowding the pan. Cook each side for about 2-3 minutes, or until golden brown and crispy.
6. Once done, transfer the puffs to a plate lined with paper towels to drain any excess oil.
7. Serve warm, garnished with extra chives if desired.

Don’t rush the frying process; patience is key to achieving that perfect crispy exterior. The aroma that fills the kitchen during this step is a comforting reminder of home.