Make mashed potatoes as desired or use leftovers that have been chilled. This particular batch of mashed potatoes were made with garlic, butter, salt and pepper.
In a deep fryer or electric skillet, heat oil to 350F°. If using an electric skillet, oil should be roughly an inch deep. In a food processor, combine mashed potatoes, half of both cheeses, salt, pepper, cayenne pepper and half of an egg. Blend well. If you forget to toss in your egg, like I did, just mix it in by hand. It doesn't have to be perfect. The egg gives it a bit more moisture to help hold onto the crumb coating. Remove mashed potato mixture to a bowl, set aside.
In a small bowl, mix bread crumbs with basil, oregano and remaining cheese. Stir well.
Using a small cookie scoop, take a scoop of your mashed potatoes. Roll into a ball. Toss potato ball into bread crumbs, lightly roll around or toss bread crumbs on top of the ball to coat. Transfer coated potato ball to a clean plate. Continue process until you have used up all of your potatoes.
Refrigerate for at least 30 minutes.
Remove from fridge and fry in small batches for 2 1/2 to 3 minutes or until a nice golden brown but not burnt.