Start by peeling and chopping 2 pounds of potatoes into small cubes. Boil them in salted water for about 15 minutes, or until fork-tender.

Drain the potatoes and return them to the pot. Mash them well using a potato masher until they reach a smooth, creamy texture, free of lumps.

Stir in 1 cup of shredded cheese, ½ cup of finely chopped green onions, and salt to taste.

Scoop about a tablespoon of the mixture and roll it into small balls with your hands. Aim for about 24 evenly-sized bites.

In a shallow dish, place 1 cup of breadcrumbs. Roll each potato ball in the breadcrumbs until fully coated.

Preheat your oven to 400°F (200°C). Arrange the bites on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and crispy.