1. Start by warming your oil in a heavy skillet or deep fryer to 350°F. If you don’t have a thermometer, test by dropping a small piece of dough in — it should sizzle immediately but not burn.
2. In a large bowl, combine the mashed potatoes, shredded cheddar, Parmesan, and egg. Stir well until smooth and creamy.
3. Add the flour, garlic powder, smoked paprika, salt, and pepper. Mix until everything comes together into a slightly sticky dough. If it feels too wet, sprinkle a bit more flour, but don’t overdo it — you want the puffs tender inside.
4. Dust your hands with flour and scoop out tablespoon-sized portions. Roll them gently into balls, about the size of a golf ball. Mama Lu always said, “Handle it like you’re cradling a baby chick — firm but gentle.”
5. Carefully drop a few puffs into the hot oil, giving them space to puff up and brown evenly. Fry for about 3-4 minutes, turning occasionally, until they’re golden and crispy all around.
6. Use a slotted spoon to transfer the puffs to a plate lined with paper towels. Drain any excess oil.
7. Serve warm, fresh out of the skillet, while the cheese is still gooey and the outside is perfectly crisp.

From my own kitchen in Portland, I’ve found that these puffs bring a little piece of home with every bite. If you’re short on time, you can bake them at 400°F for about 15-20 minutes, flipping halfway through to get that same golden crust.