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