There’s something magical about transforming simple leftovers into something totally crave-worthy. One night, I found myself with a bowl of mashed potatoes in the fridge and a serious need for a snack. That’s when these air fryer cheesy mashed potato balls were born—crispy on the outside, creamy and cheesy on the inside. It was love at first bite. Since then, these little golden bites have become my go-to for parties, quick appetizers, or even a cheeky little lunch with a side salad.
What I love most is how easy they are to throw together, especially if you already have leftover mashed potatoes. You can customize them however you like—switch up the cheese, toss in some bacon bits, or add chopped herbs. But honestly, the classic version hits the spot every time. Plus, thanks to the air fryer, you get that perfect crunch without a greasy mess. Let’s get into everything you’ll need to make them!
What You Need To Make This Recipe
Mashed Potatoes: These are the heart of the recipe. You can use freshly made mashed potatoes, but leftover ones work perfectly. Just make sure they’re not too creamy—you want them a bit firm so the balls hold their shape.
Cheddar Cheese: I like using sharp cheddar because it gives a bold, cheesy flavor that cuts through the potato base. Grate it fresh if you can; it melts beautifully and gives you those gooey cheesy pockets in every bite.
Egg: The egg helps bind the potato mixture together so the balls stay intact during frying. It also helps with the coating, giving you that gorgeous golden exterior.
Breadcrumbs: I go for panko breadcrumbs for an extra crunch, but regular ones will do the job too. They’re key for that crispy coating on the outside once they’re air fried.
Garlic Powder: Just a touch of garlic powder adds depth and a subtle savory note that pairs perfectly with the cheese and potatoes.
Salt and Pepper: These are your basic seasoning heroes—add to taste! They elevate all the other flavors without overpowering anything.
Parsley (optional): I love adding a sprinkle of chopped parsley into the mix or as a garnish. It adds a fresh, herby finish that balances out the richness.
Cooking Spray: This is essential to help the breadcrumbs crisp up evenly in the air fryer without using lots of oil.
Ingredients List
- 2 cups mashed potatoes (preferably chilled leftovers)
- 1 cup sharp cheddar cheese, shredded
- 1 large egg
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon chopped parsley (optional)
- Cooking spray for air frying
How to Make Air Fryer Cheesy Mashed Potato Balls
Step 1: Prepare the Mixture
In a large bowl, combine your chilled mashed potatoes, shredded cheddar cheese, egg, garlic powder, parsley (if using), and a pinch of salt and pepper. Mix until everything is well incorporated and smooth. The mixture should be firm enough to roll without sticking too much to your hands.
Step 2: Shape the Balls
Scoop about a tablespoon of the mixture and roll it into a ball using your hands. If your hands get sticky, wet them lightly with water. Place each ball on a tray lined with parchment paper. You should get around 16 to 18 balls.
Step 3: Coat with Breadcrumbs
Pour the panko breadcrumbs into a shallow dish. Roll each potato ball in the breadcrumbs until it’s completely coated. Press gently so the crumbs stick well and create that crunchy outer layer.
Step 4: Air Fry the Potato Balls
Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Place the balls in a single layer, leaving a bit of space between them. Spray the tops with a bit more cooking spray. Air fry for 10-12 minutes, flipping halfway through, until they’re golden brown and crispy.
Step 5: Serve and Enjoy
Serve immediately while they’re hot and crispy! They’re perfect on their own, or you can dip them in ranch, sour cream, or your favorite sauce.
Tips for Making This Recipe
- Use cold mashed potatoes: Warm or freshly made mashed potatoes tend to be too soft and hard to shape.
- Cheese choice matters: Sharp cheddar is classic, but you can try mozzarella, gouda, or pepper jack for a flavor twist.
- Don’t skip the egg: It helps the mixture hold together better and prevents the balls from falling apart.
- Breadcrumbs = crunch: Panko breadcrumbs give you that extra crispy finish—worth it!
- Preheat the air fryer: This ensures even cooking and that golden crunch right from the start.
- Don’t overcrowd the basket: Fry in batches if needed to ensure they get crispy all around.
- Make ahead: You can shape the balls and store them in the fridge for up to 24 hours before air frying.
FAQs
Can I freeze these mashed potato balls?
Yes! After shaping and coating them, place them on a tray and freeze until solid. Then transfer to a freezer-safe bag. Air fry straight from frozen, adding 2–3 minutes to the cook time.
Can I bake them instead of air frying?
Definitely. Bake them at 400°F (200°C) on a parchment-lined tray for 18–20 minutes, flipping halfway through. Spray them lightly with oil for crispiness.
What if my mashed potatoes are too creamy?
If they’re too soft to roll, add a bit of flour or breadcrumbs into the mix to help firm them up.
Can I make them without cheese?
You can, but they won’t be as gooey and indulgent. Try replacing cheese with cooked chopped veggies or cooked bacon bits if you want variation without dairy.
How long do leftovers last?
Store leftover balls in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 4–5 minutes to revive their crispiness.