Cook the Potatoes:
Place the peeled and chopped russet potatoes into a large pot. Cover the potatoes with cold water, adding a pinch of salt. Bring the water to a boil over high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes well and return them to the pot.

Mash the Potatoes:
Add the butter to the drained potatoes and mash until smooth. Gradually add the milk (or cream), continuing to mash until you have a creamy consistency. Season with salt and pepper to taste. Allow the mashed potatoes to cool for a few minutes before moving on.

Prepare the Puff Mixture:
In a large mixing bowl, combine the cooled mashed potatoes, shredded cheddar cheese, eggs, chopped parsley (if using), garlic powder, onion powder, and paprika. Stir well until everything is evenly mixed and the cheese begins to melt into the potatoes.

Form the Puffs:
Preheat the oven to 375°F (190°C). Grease a baking sheet with olive oil or non-stick cooking spray. Using a spoon or your hands, scoop about 1-2 tablespoons of the potato mixture and form it into small balls or mounds. Place each puff onto the prepared baking sheet, ensuring they are spaced about 1 inch apart.

Coat with Breadcrumbs:
Roll each puff in the breadcrumbs until fully coated. This adds a crispy texture when baked.

Bake the Puffs:
Bake the puffs for 20-25 minutes, or until they are golden brown and crispy on the outside. Keep an eye on them in the last few minutes to prevent over-browning.

Serve:
Once baked, allow the puffs to cool for a few minutes. Serve them warm with your choice of dipping sauce, such as ranch, sour cream, or marinara.