In a mixing bowl, combine your creamy leftover mashed potatoes, rich Parmesan cheese, minced garlic, and a room temperature egg. Season with salt and pepper to taste, mixing thoroughly until the ingredients are well blended.

Using your hands, scoop about one tablespoon of the potato mixture and roll it into a ball approximately 1 inch in diameter.

Prepare your coating by placing the breadcrumbs in a shallow dish. Roll each potato ball gently in the breadcrumbs, ensuring they are fully covered on all sides.

In a large frying pan, pour enough oil to cover the bottom by about ½ inch and heat it over medium heat.

Carefully place a few potato balls into the hot oil, making sure not to overcrowd the pan. Fry them for about 4-5 minutes until they are golden brown and crispy.

Once golden and crispy, use a slotted spoon to remove the potato balls from the oil, letting excess oil drip off. Place them on a paper towel-lined plate.