Begin by peeling and cutting your potatoes into even chunks. Place them in a large pot of salted water and bring to a boil over medium-high heat. Cook for about 15–20 minutes or until the potatoes are fork-tender. Once done, drain the water and return the potatoes to the pot to steam dry for a few minutes.

Transfer the drained potatoes into a mixing bowl and mash them until they're smooth and free of lumps. Blend in half of your shredded cheese, salt, and pepper.

Add the chopped green onions, remaining cheese, and the beaten egg to the mashed potato mixture. Gently fold everything together.

Using your hands, scoop out portions of the mixture and roll them into small balls or puffs, about the size of a golf ball.

Prepare a plate with breadcrumbs and roll each puff in the crumbs until evenly coated.

Heat oil in a large skillet over medium-high heat or preheat your oven to 400°F (200°C) for baking. If frying, cook for 3–4 minutes on each side until golden brown. If baking, arrange on a parchment-lined baking sheet and cook for about 20 minutes.

Once golden and crispy, remove them from the heat and allow to cool slightly on a wire rack. Serve warm with your favorite dipping sauces.