Air Fryer Cheesy Mashed Potato Balls

These air fryer cheesy mashed potato balls are my go-to when I want a quick, crispy, and satisfying bite. Each one is packed with creamy mashed potatoes and a gooey cheesy center, then coated in golden breadcrumbs and crisped to perfection—without the need for deep frying. They’re the perfect snack, appetizer, or way to give new life to leftover mashed potatoes.

Why You’ll Love This Recipe

• Quick and easy with just 30 minutes from start to finish

• Crispy exterior without messy deep frying

• Melty cheese center in every bite

• Ideal for using up leftover mashed potatoes

• Great for parties, game day, or a cozy night in

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups mashed potatoes (chilled and firm)

• 1 cup shredded mozzarella or cheddar cheese

• ½ cup grated Parmesan cheese

• 1 egg, beaten

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• salt and pepper, to taste

• 1 cup breadcrumbs (panko or regular)

• cooking spray or a little olive oil

Directions

Step 1: Prepare the Potato Mixture
I combine mashed potatoes, shredded cheese, Parmesan, garlic powder, onion powder, salt, and pepper in a large mixing bowl. I mix until it’s fully combined and cohesive.

Step 2: Shape the Balls
I use a spoon or cookie scoop to portion the mixture and roll it into 1.5-inch balls. If the mixture is sticky, I chill it in the fridge for about 10–15 minutes to firm it up.

Step 3: Coat the Balls
I dip each ball into beaten egg, then roll it in breadcrumbs until completely coated. I press gently to ensure the coating sticks well.

Step 4: Preheat and Arrange
I preheat my air fryer to 375°F (190°C), lightly spray the basket with oil, and arrange the balls in a single layer, making sure they don’t touch.

Step 5: Cook the Balls
I air fry the balls for 10–12 minutes, shaking the basket halfway through, until they’re golden brown and crisp on the outside.

Step 6: Serve and Enjoy
I serve them hot with dipping sauces like sour cream, ranch, or marinara. They always disappear fast at my table.

Servings and Timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

• Add cooked, crumbled bacon to the potato mix

• Swap mozzarella for pepper jack for a spicy version

• Mix in fresh herbs like chives or parsley for extra flavor

• Roll in crushed cornflakes instead of breadcrumbs for a different crunch

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container for up to 3 days

• Reheat: I reheat them in the air fryer at 350°F for 4–5 minutes until crisp again

• Freezing: I freeze uncooked balls and air fry straight from frozen, adding a few extra minutes to the cook time

FAQs

How do I keep the balls from falling apart?

I always use cold mashed potatoes—they hold their shape better and make the balls easier to form.

Can I make these ahead of time?

Yes, I prep them in advance and store them in the fridge or freezer until ready to air fry.

What cheeses work best for this recipe?

I like sharp cheddar for bold flavor, but mozzarella melts beautifully. Gouda and pepper jack also work great.

Do I need to flip or shake them during cooking?

Yes, I shake the basket halfway through cooking to help them brown evenly on all sides.

Can I bake them instead of air frying?

Yes, I bake them at 400°F (200°C) for about 20 minutes, flipping once halfway through. They won’t be quite as crispy but still delicious.

Conclusion

These air fryer cheesy mashed potato balls are the ultimate comfort food with a crunchy crust and gooey cheese center. Whether I’m serving them as a quick snack, party appetizer, or turning leftovers into something exciting, they always impress. I love how easy they are to make—and even easier to eat

Print