Bring water and butter to a boil.
Add milk, cheese, salt and garlic. Bring to a boil, stirring often, remove from heat.
Stir in instant potato flakes.
Temper the beaten egg by stirring in one tablespoon of the potatoes.
Stir the egg mixture into the mashed potatoes.
Put the cheesy mashed potatoes in the fridge and allow them to cool.
Heat oven to 350 degrees.
Make potato balls with a medium dough scoop (about 1 1/2 tablespoons) for even sized balls (or use a spoon).
Roll the mashed potato balls in the crushed cheese crackers.
Bake on a greased baking sheet at 350 degrees, for 8-10 minutes, until puffed and golden