Ingredients
Method
- Place the chilled mashed potatoes in a large mixing bowl.
- Add the shredded mozzarella or cheddar, grated Parmesan, beaten egg, garlic powder, onion powder, salt, and black pepper to the bowl.
- Mix until the potatoes, cheeses, egg, and seasonings are evenly combined and the mixture holds together.
- Scoop about 2 tablespoons of the mixture at a time and roll into balls about 1 to 1 1/2 inches in diameter.
- Pour the breadcrumbs into a shallow bowl. Roll each potato ball in the breadcrumbs until fully coated, pressing gently so the crumbs adhere.
- Preheat the air fryer to 375°F. Lightly spray or brush the air fryer basket with cooking spray or olive oil.
- Arrange the coated potato balls in a single layer in the basket, leaving a little space between each ball.
- Air fry for 10 to 12 minutes, turning the balls halfway through, until they are golden brown and crisp on the outside and heated through.
- Remove from the air fryer and serve hot with your favorite dipping sauce.
Notes
- Use firm, chilled mashed potatoes so the balls hold their shape.
- If the mixture feels too soft to roll, chill it for 15 to 20 minutes before shaping.
- Work in batches if needed to avoid overcrowding the air fryer basket.
- Leftover potato balls can be cooled, refrigerated in an airtight container, and reheated in the air fryer at 350°F for 5 to 7 minutes.
- If the mixture feels too soft to roll, chill it for 15 to 20 minutes before shaping.
- Work in batches if needed to avoid overcrowding the air fryer basket.
- Leftover potato balls can be cooled, refrigerated in an airtight container, and reheated in the air fryer at 350°F for 5 to 7 minutes.