Description

There’s something so comforting about mashed potatoes, but have you ever thought about taking them to the next level? Enter Air Fryer Cheesy Mashed Potato Balls—crispy on the outside, soft and cheesy on the inside, and incredibly easy to make. These little bites of joy are perfect for using up leftover mashed potatoes, turning them into a crispy, golden delight. Whether you’re serving them as an appetizer, snack, or side dish, they’re guaranteed to be a hit with family and friends.

I remember the first time I made these—leftover mashed potatoes from a holiday dinner were sitting in my fridge, and I wanted to do something fun with them. Instead of reheating them the usual way, I mixed in some cheese, rolled them into balls, and popped them in the air fryer. The result? A crispy, golden crust giving way to a creamy, cheesy center. Now, these are a staple in my kitchen whenever I have leftover mashed potatoes!

Ingredients

Scale

2 cups mashed potatoes
1 cup shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
½ cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Cooking spray

Instructions

Step 1: Prepare the Mashed Potato Mixture

If your mashed potatoes have been sitting in the fridge, let them come to room temperature for a few minutes. This will make them easier to mix and shape. In a large bowl, combine the mashed potatoes, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir everything together until well mixed.

Step 2: Shape the Potato Balls

Scoop out about a tablespoon of the potato mixture and roll it into a ball with your hands. If the mixture feels too soft, refrigerate it for 15-20 minutes to firm up before rolling. Repeat until all the mixture is used up.

Step 3: Coat the Potato Balls

Set up a breading station with three shallow bowls:

Flour in the first bowl.
Beaten eggs in the second bowl.
Breadcrumbs in the third bowl.

Roll each potato ball in the flour, dip it into the beaten egg, and then coat it thoroughly with breadcrumbs. This triple-layer coating ensures a crispy exterior once air-fried.

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 to prevent sticking. Arrange the potato balls in a single layer, making sure they don’t touch so they crisp up evenly. Spray the tops with a little more cooking spray.

Air fry for 10-12 minutes, shaking the basket halfway through, until the potato balls are golden brown and crispy.

Step 5: Serve & Enjoy!

Remove the potato balls from the air fryer and let them cool for a minute before serving. Pair them with your favorite dipping sauce—ranch, marinara, or sour cream all work wonderfully. Enjoy them warm while the cheese is still gooey inside!

Notes

Make them gluten-free – Swap the all-purpose flour for a gluten-free alternative and use gluten-free breadcrumbs to make these potato balls suitable for those with gluten sensitivities.
For extra crispiness – Use panko breadcrumbs instead of regular ones. They create a lighter, crunchier coating that enhances the texture.
Adjust the seasoning – Feel free to customize the flavors by adding paprika, cayenne pepper for a bit of heat, or even some dried herbs like parsley or thyme.
Use a cheese cube for a gooey center – Instead of mixing shredded cheese into the mashed potatoes, try inserting a small cheese cube inside each ball before rolling. This creates a melty, cheesy core!
Double batch for meal prep – These freeze exceptionally well. Make extra and store them in the freezer for a quick snack or appetizer anytime.
Best served fresh – While you can store leftovers, these potato balls are at their crispiest and most delicious right out of the air fryer!