Start by boiling potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash them until smooth, adding salt and pepper to taste.

In a large bowl, combine the mashed potato mixture with chopped green onions and the large egg. Mix thoroughly until all ingredients are well incorporated.

Using your hands, scoop out small portions of the cheesy potato mixture and shape them into bite-sized balls or puffs, about the size of a golf ball.

Take each potato puff and roll it in breadcrumbs until fully coated, pressing gently to ensure the crumbs adhere nicely.

Heat oil in a large skillet over medium heat until shimmering, about 350°F (175°C). Fry coated puff bites in batches for 3–4 minutes on each side until golden brown and crispy.

Transfer crispy puff bites to a paper towel-lined plate to absorb excess oil. Serve warm with your choice of dipping sauces.