In a large mixing bowl, combine your leftover mashed potatoes with shredded cheese and any desired seasonings. Mix thoroughly to form a cohesive mixture.

In a separate bowl, beat the eggs until smooth. Gradually add this to the potato mixture, stirring gently until fully incorporated.

Shape portions of the mixture into small balls or puffs and roll in breadcrumbs to coat.

Heat olive oil in a frying pan over medium heat. Carefully lower puffs into the pan, avoiding overcrowding.

Cook for 4-5 minutes on each side until golden brown and crispy. Flip carefully using tongs.

Remove puffs and drain on paper towels. Serve warm with dipping sauces like ranch or spicy mayo.