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Air Fryer Cheesy Mashed Potato Balls served with dipping sauce

Cheesy Mashed Potato Balls

These cheesy potato balls are made with leftover mashed potatoes, coated in breadcrumbs, and air-fried for a crispy exterior and a soft, cheesy center.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the potato balls
  • 2 cups mashed potatoes (chilled and firm)
  • 1 cup shredded mozzarella or cheddar cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg (beaten)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • to taste Salt and pepper
  • 1 cup breadcrumbs (panko or regular)
  • Cooking spray or a little olive oil

Method
 

Preparation
  1. Start with cold, firm mashed potatoes. If your potatoes are freshly made, let them cool completely first.
  2. In a large bowl, combine the mashed potatoes, shredded mozzarella (or cheddar), Parmesan, beaten egg, garlic powder, onion powder, salt, and pepper. Stir until evenly combined.
  3. Scoop small portions and roll into 1 to 1.5-inch balls. If the mixture clings to your hands, lightly dampen your palms with water.
  4. Roll each ball in breadcrumbs until fully covered, ensuring a dry, even coat.
Cooking
  1. Preheat your air fryer to 375°F (190°C). Lightly spray the basket with cooking spray or brush with a little olive oil.
  2. Place the potato balls in the basket with space between them. Spritz/brush the tops with oil if needed.
  3. Air fry for 10–12 minutes, flipping halfway through until the outside is golden and crisp.
Serving
  1. Serve hot. Best enjoyed immediately while the coating is crunchy and the center is soft and cheesy.

Notes

Use truly chilled potatoes for best results, keep balls small for even cooking, and don't overcrowd the air fryer basket. These can be served with various dips and are good for storing and reheating.