Alright, so you’ve got a container of leftover mashed potatoes staring at you from the fridge, and you’re trying to figure out how to make them exciting again. Enter: Air Fryer Mashed Potato Balls, aka the most genius way to transform boring leftovers into crispy, golden, cheese-stuffed nuggets of pure joy. These bad boys are basically what happens when you take creamy mashed potatoes, stuff them with cheese (or bacon, or both because why not), coat them in a crispy breading, and air fry them until they’re golden and crunchy on the outside but still soft and fluffy on the inside. They’re like elevated tater tots that grew up and got fancy. Perfect as an appetizer, side dish, or honestly just a snack when you’re standing in front of the air fryer wondering what to eat.
Why You’ll Love This Recipe
- Genius way to use up leftover mashed potatoes
- Crispy outside, creamy inside = texture heaven
- Air fryer means way less oil than deep frying
- Customizable with whatever cheese or add-ins you want
- Perfect appetizer for parties or game day
- Kids go absolutely wild for these
- Ready in 20 minutes for quick snacking
The Good Stuff You’ll Need
For the Potato Base:
- 3 cups leftover mashed potatoes, cold
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 1/4 cup Parmesan cheese, grated
- 2 tbsp fresh chives or green onions, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Cheese Centers:
- 16-20 small cubes of cheese (cheddar, mozzarella, or pepper jack work great)
- Or use cream cheese for extra creamy centers
For the Breading Station:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
For Cooking and Serving:
- Cooking spray or olive oil spray
- Sour cream for dipping
- Ranch dressing
- Sriracha mayo
- Fresh chives for garnish
Let’s Do This
Step 1: Prep That Potato Mixture
In a large bowl, mix cold mashed potatoes with beaten egg, flour, Parmesan, chives, garlic powder, onion powder, salt, and pepper.
The mixture should hold together when squeezed — if it’s too wet, add more flour.
If it’s too dry, add a splash of milk.
You want it moldable but not sticky.
Step 2: Form Those Balls
Scoop about 2 tablespoons of potato mixture and flatten it in your palm.
Place a cheese cube in the center.
Wrap the potato around the cheese, rolling into a smooth ball.
Make sure the cheese is completely enclosed or it’ll leak out.
Place on a parchment-lined baking sheet.
Repeat until all mixture is used — you should get 16-20 balls.
Step 3: Set Up Your Breading Station
Set up three shallow bowls:
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: panko mixed with Parmesan, Italian seasoning, garlic powder, paprika, salt, and pepper
Step 4: Bread Those Beauties
Roll each potato ball in flour, shaking off excess.
Dip in egg, letting excess drip off.
Roll in panko mixture, pressing gently so the crumbs stick.
Place back on the baking sheet.
Step 5: Chill for Success
Pop the breaded balls in the freezer for 15-20 minutes.
This helps them hold their shape in the air fryer and prevents them from falling apart.
This step is crucial — don’t skip it!
Step 6: Air Fry to Crispy Perfection
Preheat your air fryer to 400°F.
Spray the air fryer basket with cooking spray.
Place potato balls in a single layer, not touching — work in batches if needed.
Spray the tops lightly with cooking spray.
Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy.
Step 7: Serve Hot and Crispy
Remove from air fryer and let cool for 2-3 minutes.
The cheese inside will be molten, so be careful!
Garnish with fresh chives and serve with your favorite dipping sauces.
Serving Suggestions
Serve with sour cream, ranch, or sriracha mayo for dipping.
Perfect as an appetizer with other finger foods.
Great as a side dish for burgers or sandwiches.
Make a whole platter for game day with multiple dipping sauces.
Switch It Up
Loaded Potato: Add crumbled bacon and cheddar to the potato mixture.
Jalapeño Popper: Use cream cheese and diced jalapeños in the center.
Italian Style: Add mozzarella centers and serve with marinara sauce.
Herbs and Cheese: Mix different fresh herbs into the potato mixture.
Buffalo Chicken: Mix shredded buffalo chicken into the mashed potatoes.
Make-Ahead Magic
Form and bread the balls up to 2 days ahead, store in the fridge.
You can also freeze breaded balls for up to 3 months.
Air fry from frozen — just add 3-5 extra minutes to cooking time.
Already cooked balls can be reheated in the air fryer for 5-6 minutes.
Questions People Actually Ask
Q: Can I bake these instead of air frying? A: Yes! Bake at 425°F for 20-25 minutes, flipping halfway. They won’t be quite as crispy but still delicious.
Q: My balls are falling apart — what went wrong? A: Your potato mixture might be too wet. Add more flour, and make sure to freeze them before air frying.
Q: What if I don’t have leftover mashed potatoes? A: Make a quick batch! Boil 4 medium potatoes, mash with butter and milk, let cool completely.
Q: Can I use sweet potatoes? A: Absolutely! Sweet potato balls are delicious. They’re a bit more delicate, so be extra careful when forming them.
Q: The cheese is leaking out — help! A: Make sure the potato is completely sealed around the cheese, and freeze before cooking. This helps everything stay together.
Q: How do I keep them crispy? A: Don’t overcrowd the air fryer basket, and make sure to spray them with oil before cooking. Serve immediately for maximum crispiness
PrintLeftover Air Fryer Mashed Potato Balls
- Total Time: 40 minutes
- Yield: 16–20 balls 1x
Description
Alright, so you’ve got a container of leftover mashed potatoes staring at you from the fridge, and you’re trying to figure out how to make them exciting again. Enter: Air Fryer Mashed Potato Balls, aka the most genius way to transform boring leftovers into crispy, golden, cheese-stuffed nuggets of pure joy. These bad boys are basically what happens when you take creamy mashed potatoes, stuff them with cheese (or bacon, or both because why not), coat them in a crispy breading, and air fry them until they’re golden and crunchy on the outside but still soft and fluffy on the inside. They’re like elevated tater tots that grew up and got fancy. Perfect as an appetizer, side dish, or honestly just a snack when you’re standing in front of the air fryer wondering what to eat.
Ingredients
For the Potato Base:
- 3 cups leftover mashed potatoes, cold
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 1/4 cup Parmesan cheese, grated
- 2 tbsp fresh chives or green onions, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Cheese Centers:
- 16–20 small cubes of cheese (cheddar, mozzarella, or pepper jack work great)
- Or use cream cheese for extra creamy centers
For the Breading Station:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
For Cooking and Serving:
- Cooking spray or olive oil spray
- Sour cream for dipping
- Ranch dressing
- Sriracha mayo
- Fresh chives for garnish
Instructions
Step 1: Prep That Potato Mixture
In a large bowl, mix cold mashed potatoes with beaten egg, flour, Parmesan, chives, garlic powder, onion powder, salt, and pepper.
The mixture should hold together when squeezed — if it’s too wet, add more flour.
If it’s too dry, add a splash of milk.
You want it moldable but not sticky.
Step 2: Form Those Balls
Scoop about 2 tablespoons of potato mixture and flatten it in your palm.
Place a cheese cube in the center.
Wrap the potato around the cheese, rolling into a smooth ball.
Make sure the cheese is completely enclosed or it’ll leak out.
Place on a parchment-lined baking sheet.
Repeat until all mixture is used — you should get 16-20 balls.
Step 3: Set Up Your Breading Station
Set up three shallow bowls:
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: panko mixed with Parmesan, Italian seasoning, garlic powder, paprika, salt, and pepper
Step 4: Bread Those Beauties
Roll each potato ball in flour, shaking off excess.
Dip in egg, letting excess drip off.
Roll in panko mixture, pressing gently so the crumbs stick.
Place back on the baking sheet.
Step 5: Chill for Success
Pop the breaded balls in the freezer for 15-20 minutes.
This helps them hold their shape in the air fryer and prevents them from falling apart.
This step is crucial — don’t skip it!
Step 6: Air Fry to Crispy Perfection
Preheat your air fryer to 400°F.
Spray the air fryer basket with cooking spray.
Place potato balls in a single layer, not touching — work in batches if needed.
Spray the tops lightly with cooking spray.
Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy.
Step 7: Serve Hot and Crispy
Remove from air fryer and let cool for 2-3 minutes.
The cheese inside will be molten, so be careful!
Garnish with fresh chives and serve with your favorite dipping sauces.
Notes
Serve with sour cream, ranch, or sriracha mayo for dipping.
Perfect as an appetizer with other finger foods.
Great as a side dish for burgers or sandwiches.
Make a whole platter for game day with multiple dipping sauces.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~85 kcal
- Carbohydrates: ~12g
- Protein: ~3g
