Season the Mashed Potatoes:

• To the mashed potatoes, add the flour, egg, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined. The egg and flour will help bind the potatoes and create a crispier texture once fried.

Shape the Potato Mixture:

• With your hands or a spoon, take small portions of the mashed potato mixture and shape them into small balls or oval shapes. Make sure they are compact and firm enough to hold together while frying.

Fry the Feuilletés:

• Heat oil in a frying pan over medium-high heat. You’ll need enough oil to submerge the potato shapes halfway. Once the oil is hot (you can test this by dropping a small piece of potato into the oil—if it sizzles, it’s ready), gently place the potato shapes into the pan. Fry them for about 3-4 minutes per side, or until they turn golden brown and crispy. You may need to do this in batches depending on the size of your frying pan.

Drain the Excess Oil:

• Once fried, use a slotted spoon or tongs to remove the potato puff from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Serve and Garnish:

• Transfer the crispy potato puffs to a serving dish. Optionally, garnish with fresh chopped parsley for a pop of color and a bit of fresh flavor.