Pour gravy into an ice cube tray and freeze until solid, 1-2 hours, or overnight.

Set up a breading station by placing flour, eggs, and breadcrumbs into three separate bowls. Remove gravy cubes from freezer.

In a large bowl, mix mashed potatoes, cream cheese, parmesan, garlic powder, paprika, salt, and pepper.

Wrap 2-3 tablespoons of potato mixture around one gravy cube. Roll each ball in flour, then in egg mixture, and lastly breadcrumbs. Repeat with remaining potatoes and gravy cubes.

In a large frypan, place enough oil halfway up the pan and heat oil on medium heat. Oil is ready when you dip a wooden spoon or skewer into the oil and bubbles form around the wood.

Making sure to not overcrowd the pan, fry potato balls in batches for 3-5 minutes, or until golden brown.

Transfer with a slotted spoon to a paper towel-lined dish and let drain.

Serve immediately and enjoy!