Start by peeling and chopping the potatoes into even chunks, place them in a pot with salted water and bring to a boil, cooking for 10-15 minutes.

Once cooked, drain and cool the potatoes. Mash until smooth, then add butter, cheddar, scallions, mustard, salt, and pepper, mixing until creamy.

Roll small portions into golf ball-sized bites and place them on a parchment-lined baking sheet.

Coat each potato bite in panko breadcrumbs, ensuring they are fully covered, then chill for 30 minutes.

Heat oil to 350°F and fry potato bites in batches for 4-5 minutes until golden brown. Drain on paper towels.

Alternatively, preheat the oven to 425°F and bake bites for 18-22 minutes, flipping halfway through.