In a large mixing bowl, combine your cold leftover mashed potatoes, shredded cheddar cheese, crumbled cooked bacon, finely chopped chives, garlic powder, black pepper, salt, and a beaten egg. Blend thoroughly until well incorporated.

Scoop approximately 1 tablespoon of the potato mixture and roll it into a tight ball using your hands. If too soft, refrigerate the balls for 15-20 minutes to firm them up.

Prepare your dredging station with flour, beaten egg, and breadcrumbs in separate shallow bowls. Coat each chilled potato ball first in flour, then egg wash, and finally breadcrumbs. For extra crunch, double dip before frying.

In a deep pan, heat vegetable or canola oil to 350°F (175°C). Fry coated potato bites for 2-3 minutes on each side until golden brown.

Transfer fried bites to a plate lined with paper towels to absorb excess oil. Serve hot with your favorite dipping sauces.