1. Begin by ensuring your mashed potatoes are cold and firm. If you’re using leftover mashed potatoes, even better—they hold their shape well when chilled.
2. In a large mixing bowl, combine the mashed potatoes, shredded cheddar, Parmesan, beaten eggs, garlic powder, onion powder, salt, and pepper. Mix gently until all ingredients are well incorporated.
3. Add the 1/2 cup of flour gradually, folding it into the mixture. The dough should be soft but not too sticky. If it feels too wet, add a tablespoon more flour at a time until it firms up enough to shape.
4. Lightly flour your hands and begin forming the mixture into bite-sized balls, about 1 to 1.5 inches in diameter. Place them on a parchment-lined tray.
5. Heat vegetable oil in a deep skillet or frying pan over medium heat until it reaches about 350°F (or test by dropping a small piece of dough; it should sizzle and rise to the surface).
6. Carefully fry the puff bites in batches, avoiding overcrowding the pan. Cook each batch for about 3-4 minutes, turning frequently until the bites are golden brown and crisp on all sides.
7. Remove the puff bites with a slotted spoon and drain on paper towels to absorb excess oil.
8. Serve warm, garnished with fresh herbs if desired.

One tip Mama Lou shared with me was to keep the oil temperature steady. Too hot and the outside burns before the inside warms; too cool and the puff bites soak up oil and become greasy. Finding that sweet spot makes all the difference.