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Air Fryer Cheesy Mashed Potato Balls
These Air Fryer Cheesy Mashed Potato Balls transform humble leftover mashed potatoes into something magical. Crispy on the outside, gooey and cheesy on the inside—they’re the ultimate comfort food upgrade that will have everyone reaching for seconds.
I stumbled upon this recipe when facing a mountain of leftover mashed potatoes after a family dinner, and now my family actually hopes for leftover potatoes! The air fryer gives these balls the perfect golden crunch without the mess and calories of deep frying.
Why You’ll Love This
- Perfect way to repurpose leftover mashed potatoes
- Crispy exterior with a warm, cheesy center—texture heaven!
- Kid-friendly and adult-approved (who doesn’t love cheese pulls?)
- Air fryer makes them healthier than traditional deep-fried versions
- Make ahead and freeze for quick snacks or appetizers
Ingredients
- 2 cups mashed potatoes, chilled and firm
- 1 cup mozzarella or cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 egg, beaten
- 1 cup breadcrumbs (panko or regular)
- Cooking spray or a little olive oil
Instructions
- In a large mixing bowl, combine the chilled mashed potatoes, shredded mozzarella or cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and evenly distributed. The mixture should be firm enough to hold its shape when formed into balls.
- Using clean hands or a cookie scoop (about 1.5 tablespoons capacity), portion the potato mixture and roll into balls approximately 1.5 inches in diameter. If the mixture feels too soft or sticky to work with, cover the bowl and refrigerate for 10-15 minutes to firm it up before shaping.
- Prepare your breading station by placing the beaten egg in one bowl and the breadcrumbs in another shallow bowl or plate. If desired, you can season the breadcrumbs with a pinch of additional salt, pepper, or dried herbs for extra flavor.
- Working with one ball at a time, dip it first into the beaten egg, ensuring it's completely coated. Allow any excess egg to drip off, then roll the ball in the breadcrumbs, pressing gently to help the coating adhere. Place the breaded ball on a clean plate or tray and repeat with the remaining potato balls.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes. Properly preheating ensures the potato balls will start cooking immediately and develop a nice crispy exterior.
- Once preheated, lightly spray the air fryer basket with cooking spray or brush with a small amount of olive oil to prevent sticking. This also helps the potato balls achieve a more even golden color.
- Place the breaded potato balls in the air fryer basket in a single layer, leaving a little space between each one for air circulation. Depending on the size of your air fryer, you may need to cook in batches. Spray the tops lightly with cooking spray for extra crispiness. Cook for 10-12 minutes total, shaking the basket or gently turning the balls halfway through cooking time.
- The potato balls are ready when they're golden brown and crispy on the outside. Since all the ingredients are pre-cooked, you're primarily looking for the right texture and for the cheese inside to melt.
- Carefully remove the potato balls from the air fryer using tongs or a slotted spoon, as they will be very hot. Allow them to cool for 1-2 minutes, then serve immediately with your favorite dipping sauces such as ranch dressing, marinara sauce, or sour cream.
Tips & Variations
- Cold mashed potatoes work best—they’re easier to shape and hold together better.
- Try different cheese combinations: mozzarella for extra stretch, pepper jack for heat, or blue cheese for tang.
- Add cooked bacon bits or ham for a meaty twist.
- For extra flavor, mix in roasted garlic, caramelized onions, or fresh herbs like rosemary or thyme.
- Make them gluten-free by using gluten-free panko or crushed cornflakes.
- Freeze uncooked breaded balls for up to 3 months—just add 2-3 minutes to the cooking time when air frying from frozen.
Serving Suggestions
These cheesy potato balls shine as an appetizer with a side of sour cream, ranch dressing, or marinara sauce for dipping. For a more substantial meal, serve alongside a crisp green salad with vinaigrette to balance the richness.
They also make a delicious side dish for grilled meats or roasted chicken, replacing traditional mashed potatoes with something more exciting and interactive.
Notes
- If your potato mixture feels too soft to form balls, add a tablespoon of flour to help bind it.
- Don’t overcrowd your air fryer—the balls need space around them to get properly crispy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness.
FAQs
Can I make these without an air fryer?
Yes! Bake them in a preheated 400°F (200°C) oven for 15-20 minutes, turning halfway through, until golden brown.
My potato balls are falling apart. What went wrong?
Your mashed potatoes might be too wet. Try adding a bit of flour to the mixture or chilling the formed balls longer before breading.
Can I use instant mashed potatoes?
Absolutely! Just make them slightly stiffer than you normally would for serving as a side dish.
How do I know when they’re done?
The outside should be golden brown and crispy. If you’re unsure, you can break one open—the cheese inside should be melted and the center should be hot.
Servings6
Prep10 min
Cook12 min
Calories210 kcal
Ingredients
- 2 cups mashed potatoes, chilled and firm
- 1 cup mozzarella or cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 egg, beaten
- 1 cup breadcrumbs (panko or regular)
- Cooking spray or a little olive oil
Steps
- In a large mixing bowl, combine the chilled mashed potatoes, shredded mozzarella or cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and evenly distributed. The mixture should be firm enough to hold its shape when formed into balls.
- Using clean hands or a cookie scoop (about 1.5 tablespoons capacity), portion the potato mixture and roll into balls approximately 1.5 inches in diameter. If the mixture feels too soft or sticky to work with, cover the bowl and refrigerate for 10-15 minutes to firm it up before shaping.
- Prepare your breading station by placing the beaten egg in one bowl and the breadcrumbs in another shallow bowl or plate. If desired, you can season the breadcrumbs with a pinch of additional salt, pepper, or dried herbs for extra flavor.
- Working with one ball at a time, dip it first into the beaten egg, ensuring it's completely coated. Allow any excess egg to drip off, then roll the ball in the breadcrumbs, pressing gently to help the coating adhere. Place the breaded ball on a clean plate or tray and repeat with the remaining potato balls.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes. Properly preheating ensures the potato balls will start cooking immediately and develop a nice crispy exterior.
- Once preheated, lightly spray the air fryer basket with cooking spray or brush with a small amount of olive oil to prevent sticking. This also helps the potato balls achieve a more even golden color.
- Place the breaded potato balls in the air fryer basket in a single layer, leaving a little space between each one for air circulation. Depending on the size of your air fryer, you may need to cook in batches. Spray the tops lightly with cooking spray for extra crispiness. Cook for 10-12 minutes total, shaking the basket or gently turning the balls halfway through cooking time.
- The potato balls are ready when they're golden brown and crispy on the outside. Since all the ingredients are pre-cooked, you're primarily looking for the right texture and for the cheese inside to melt.
- Carefully remove the potato balls from the air fryer using tongs or a slotted spoon, as they will be very hot. Allow them to cool for 1-2 minutes, then serve immediately with your favorite dipping sauces such as ranch dressing, marinara sauce, or sour cream.
Nutrition (per serving)
- Calories: 210 kcal
