In a large mixing bowl, combine your leftover mashed potatoes with crispy bacon, shredded cheddar cheese, chives, garlic powder, kosher salt, and black pepper. Gently mix until well combined.

Using a cookie scoop or spoon, portion out about 1 to 2-inch segments of the potato mixture. Roll these portions to create smooth, round balls.

In a shallow dish, beat eggs until smooth. Dip each potato ball into the egg mixture, then roll in panko breadcrumbs until evenly coated.

Heat about 3 inches of vegetable oil in a cast-iron skillet over medium-high heat until it reaches 375°F. Fry the coated potato balls in batches, cooking for about 2-3 minutes per side until deep golden-brown.

Once fried, use a slotted spoon to transfer the balls onto a plate lined with paper towels. Lightly sprinkle with salt to enhance the flavor.

Serve your Fried Mashed Potato Balls on a platter with toothpicks for easy serving.