Peel the potatoes and cut them into large chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.

Once the potatoes are boiling, reduce the heat to medium and cook until fork-tender, about 15-20 minutes. Drain and return them to the pot.

Mash the potatoes with a potato masher or fork until smooth. Mix in the butter, milk, garlic powder, onion powder, salt, and black pepper. Let the mixture cool completely.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Once the potato mixture is cool, scoop out a portion (about the size of a golf ball) and shape it into a fry or stick. Repeat with the remaining mixture.

Set up a dredging station: Place the flour on a plate, and the breadcrumbs on another plate. Coat each fry first in flour, then in the breadcrumbs, ensuring they are fully covered.

Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded fries in batches, cooking for about 3-4 minutes on each side until golden brown and crispy.

Transfer the cooked fries to the prepared baking sheet and keep them warm in the oven while you finish cooking the remaining batches.

Serve the crispy mashed potato fries hot, garnished with fresh herbs if desired.