Mix the mashed potatoes with the milk in a bowl. Let stand at room temperature for 30 min. Add the egg, bacon bits and cheddar cheese to the bowl. Stir in the chopped parsley.

Combine all ingredients until well combined.

Shape into 1-in. Roll in breadcrumbs. Make sure you attach the breadcrumbs to the potato balls. To retain the shape, place in the refrigerator for between 15 and 30 minutes.

Heat 1 inch of oil in a skillet. Heat 1 inch of oil in a skillet to heat to 375°F (190°C). Fry the potato balls one at a time. When they are light brown, transfer them to paper towels and drain. Serve immediately