Pile the potato balls on a platter and serve the red pepper ranch alongside for dipping.
In a large bowl, combine cooled mashed potatoes, cheddar cheese, scallions, eggs, salt and freshly ground black pepper. Mix well.
Pour the potato flakes into a shallow dish and place next to your bowl. With a small ice cream scoop or teaspoon, dollop the potato mixture on the potato flakes. Roll them around in the potato flakes so each mashed potato ball gets thoroughly coated (they should each be about an inch in diameter). Set the coated potato balls aside on a plate and repeat with the rest of the potato mixture (you should have about 30 pieces). Once your potatoes are all rolled they can be refrigerated, covered, for up to 2 days.