🥔 Air Fryer Mashed Potato Balls
Crispy • Creamy • Easy
🕒 Time
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Prep: 15 minutes
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Cook: 8–10 minutes
🍽 Yield
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16–18 potato balls
🧾 INGREDIENTS
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2 cups cold mashed potatoes
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½ cup shredded mozzarella or cheddar cheese
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¼ cup grated Parmesan cheese
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1 large egg
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½ tsp garlic powder
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¼ tsp black pepper
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Salt, to taste
Coating
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½ cup breadcrumbs or panko
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Cooking spray or olive oil spray
Optional add-ins
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Chopped green onions
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Cooked bacon bits
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Chives or parsley
👩🍳 INSTRUCTIONS
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Mix filling
In a bowl, combine mashed potatoes, cheeses, egg, garlic powder, pepper, salt, and optional add-ins. -
Form balls
Scoop about 1½ tbsp mixture and roll into balls. -
Coat
Roll each ball in breadcrumbs until fully coated. -
Air fry
Preheat air fryer to 375°F (190°C).
Spray basket lightly with oil.
Arrange balls in a single layer and spray tops lightly.
Air fry 8–10 minutes, shaking halfway, until golden and crispy. -
Serve hot
Best enjoyed fresh.
🍽 Serving Ideas
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Sour cream or ranch dip
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Garlic aioli
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Marinara sauce
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With steak, chicken, or burgers
❓ Q & A
Q: Can I use freshly made mashed potatoes?
A: Yes, but chill them first so the balls hold their shape.
Q: Can I make them gluten-free?
A: Yes—use gluten-free breadcrumbs or crushed cornflakes.
Q: Can I bake instead of air fry?
A: Yes—bake at 400°F (205°C) for 15–18 minutes, flipping once.
Q: Can I freeze mashed potato balls?
A: Yes—freeze uncooked balls on a tray, then store up to 2 months. Air fry straight from frozen (add 2–3 minutes).
Q: Why aren’t my potato balls crispy?
A: Common reasons:
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Not enough oil spray
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Overcrowding the basket
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Potatoes too wet
Q: What cheeses work best?
A: Mozzarella for stretch, cheddar for flavor, Parmesan for crispiness.
Q: Can I make them low-carb?
A: Swap mashed potatoes for mashed cauliflower (texture will be softer).