Place in refrigerator and allow to rest for at least 1 hour. Longer is fine.

Prepare a plate for resting uncooked balls by sprinkling breadcrumbs on a large plate. Set aside.

In a shallow bowl add flour.

In a third shallow bowl add the plain breadcrumbs.

Using a cookie scoop, or two spoons, scoop some of the mixture into a ball shape.

Roll the ball in flour and gently shake off excess flour.

Place ball in eggs and roll to coat with egg. Allow excess egg to drip off. Hold ball gently to avoid smashing it.

Place the ball into bread crumbs and roll to completely cover with crumbs.

Place the ball onto breadcrumbs you placed onto the plate earlier.

Continue repeating the steps above until all of the potato mixture has been turned into balls.

Heat oil in a saucepan or deep fryer to 350 Degrees F on a thermometer, or until the end of a chopstick produces bubbles when inserted into the oil.

Drop mashed potato balls into the hot oil without crowding the pan, you will need some room to move them around without smashing them and breaking the seal you created with the triple dip.

Fry until golden brown. 3 to 5 minutes.

Remove from the oil and drain on paper towels or a cooling rack.

Serve immediately with sour cream and/or ranch dressing.