Ingredients Kosher salt2 russet potatoes (1 1/2 pounds total), peeled and halved lengthwise2 tablespoon(s) finely chopped chives1 tablespoon(s) finely chopped thyme1 teaspoon(s) freshly ground nutmeg.25 teaspoon(s) freshly ground nutmeg.75 cup(s) instant mashed potatoes flakesCanola oil for frying
Bring a large pot of generously salted water to a boil. Add potatoes and cook until just slightly tender, 6 to 7 minutes; drain and set aside to let cool briefly. While still warm, grate potatoes on the large holes of a box grater and transfer to a large bowl. Using your hands, mix in chives, thyme, 1 1/2 tsp. salt, nutmeg, and pepper. Form mixture into 24 balls, using about 1 1/2 Tbsp. of the potato mixture for each. Press them together firmly so they hold their shape. (Clean your hands from time to time to make the shaping easier.) Place potato flakes in a medium bowl, then roll potato balls through flakes to coat, shaking off any excess; transfer to a sheet tray.
Pour oil into a large, deep skillet to a depth of 1/2 inch, then heat over medium-high heat; oil is ready when a potato ball sizzles vigorously when dropped in. Working in two or three batches, fry potato balls, turning occasionally, until deep golden brown, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined sheet tray to let drain; serve warm.
Serve with sour cream or cr??me fra??che as an alternative to ketchup. They can be made a day in advance and reheated in the oven at 350?? until hot and crispy.