Make mashed potatoes into golf-ball or small balls. Add cheese(s), as per taste. Freeze for 2 hours, or more.
Make batter from flour, milk, egg and salt. Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter.
Deep fry in hot oil/fat until golden-brown.
Serve as a side dish, in place of any other form of potato.
This is a semi-original dish, developed the hard way, from a meal I had in a French restaurant in Quebec. From the very weird kitchen of Dan and Bonnie Ceppa + kid-lings