Air Fryer Mashed Potato Balls!

Air Fryer Mashed Potato Balls

Serves: 4–6
Prep time: 20 minutes
Cook time: 10–12 minutes
Difficulty: Easy

Ingredients

• 2½ cups cold mashed potatoes (leftovers work best)

• 1 cup shredded cheese (mozzarella, cheddar, or a mix)

• 1 large egg

• ¼ cup grated Parmesan

• 2 tbsp chopped green onions or parsley

• ½ tsp garlic powder

• ½ tsp paprika

• Salt & black pepper, to taste

For coating

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1 cup breadcrumbs or panko

• Olive oil spray

Instructions

1. Mix the filling

In a large bowl, combine mashed potatoes, shredded cheese, egg, Parmesan, herbs, garlic powder, paprika, salt, and pepper.
Mix until smooth and scoopable.

👉 If the mixture feels too soft, chill it for 20–30 minutes.

2. Shape the balls

Scoop about 1½ tablespoons per ball.
Roll into smooth balls with lightly oiled hands.

3. Bread them

Set up three bowls:

1. Flour

2. Beaten eggs

3. Breadcrumbs

Roll each ball in flour → egg → breadcrumbs, pressing gently to coat.

4. Air fry

Preheat air fryer to 190°C / 375°F for 3 minutes.

Arrange balls in a single layer (don’t overcrowd).
Lightly spray with olive oil.

Air fry 10–12 minutes, shaking halfway, until golden and crispy.

Serving Ideas

• Marinara or pizza sauce

• Garlic aioli

• Ranch or sour cream

• Sweet chili sauce

• As a side for burgers or grilled chicken

Q & A

Q: Can I skip breading?

Yes! Spray well with oil and air fry—but they’ll be softer and less crunchy.

Q: Why are my balls falling apart?

Most common causes:

• Mashed potatoes too warm

• Too much butter/milk in the mash
  Fix: Chill the mix or add 1–2 tbsp flour.

Q: Can I make them gluten-free?

Absolutely.

• Use gluten-free flour

• GF breadcrumbs or crushed cornflakes

Q: Can I freeze them?

Yes!

• Freeze breaded, uncooked balls on a tray

• Transfer to freezer bag

• Air fry from frozen at 190°C / 375°F for 12–14 minutes

Q: What cheese works best?

• Mozzarella → stretchy center

• Cheddar → bold flavor

• Gouda or fontina → ultra-creamy

• Parmesan alone = crisp but less gooey

Q: Can I make them without eggs?

Yep.

• Skip egg in the mix

• Use milk or yogurt to help bind

• For breading, dip in milk or aquafaba