Instructions

1. Thinly slice 1 small bunch fresh chives until you have 1 tablespoon and place in a medium bowl.
2. Place 4 bacon slices in a large skillet and cook over medium heat until crispy, about 8 minutes. Remove to a paper towel to drain and let cool slightly. Coarsely chop and add to bowl of chives.
3. Add 2 cups cold mashed potatoes and 3/4 cup shredded cheddar cheese and stir to combine.
4. Spread 1/4 cup all-purpose flour in an even layer on a rimmed plate or small tray. Lightly beat 2 large eggs in a wide, shallow bowl. Place 1 1/3 cups panko breadcrumbs on a rimmed plate or small tray.
5. Heat 6 cups vegetable oil in a large Dutch oven over medium-high heat until 350°F. (If you don’t have a candy or deep-fry thermometer, you can test to see if the oil is hot enough by placing a small amount of the potato mixture in the hot oil. It should rise to the top quite quickly and bubble intensely if the oil is hot enough.) Meanwhile, form the potato balls.
6. Portion and roll the mashed potato mixture into 15 to 20 golf ball-sized balls and place on a large plate or baking sheet. Working with one at a time, dredge in the flour until completely coated, then in the eggs, and finally the breadcrumbs. Return to the plate.
7. When the oil is ready, fry in batches of 4: Add the potato balls and fry until golden-brown and beginning to float, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel lined-plate to drain. Serve hot.