Using a small ice cream scoop, section out mashed potatoes into balls on a large plate.
Place the plate in the freezer for 30 minutes so they will be easier to handle.
Fill a small saucepan with oil about 3/4 way full and heat over med high.
Place beaten egg in one bowl and seasoned bread crumbs in another.
Dip potatoes in egg then bread crumb mixture then place in hot oil.
Once oil is hot but not smoking, you are ready to fry! {You can test the oil buy dipping the end of a wooden spoon in the oil and see if bubbles form}.
Fry for just 30 seconds to a minute, until crispy brown.
Drain on a paper towel and serve warm.
Serve with salsa, guacamole, and horseradish cream
Notes
Optional: You can mix shredded cheddar cheese in with the mashed potatoes and then scoop into balls and freeze.