Boil the potatoes: Start by placing the starchy potatoes in a pot of salted water. Cook until they're fork-tender, usually around 15-20 minutes. Drain well and return to the pot.

Sauté the cabbage: In a skillet, melt 2 tablespoons of unsalted butter. Add the finely chopped cabbage and sauté for 5-7 minutes until it’s beautifully soft and fragrant.

Mash the potatoes: Using a masher, combine the cooked potatoes with the remaining 2 tablespoons of butter, sautéed cabbage, green onions, salt, and pepper. Mash until creamy and well mixed.

Form the puffs: Allow the mixture to cool slightly, then create tablespoon-sized balls. First, roll each ball in flour, then dip in beaten eggs, and finally coat generously with panko breadcrumbs for that perfect crunch.

Heat the oil: In a deep pan, heat oil to 350°F. It's the ideal temperature for frying! Carefully add the puffs and fry in batches for about 3 minutes, or until they achieve a gorgeous golden brown color.

Drain and serve: Place the fried puffs on paper towels to drain excess oil. Serve them hot and watch your guests dive in!