Crispy Air Fryer Cheesy Mashed Potato Balls (Print Version)
Air Fryer Cheesy Mashed Potato Balls are crispy outside, fluffy inside. A simple, delicious snack or side, perfect for using up leftover mashed potatoes.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
2 cups cold leftover mashed potatoes
02 -
1 cup shredded cheese (cheddar, mozzarella, or a blend)
03 -
1 large egg
04 -
2 tablespoons all-purpose flour (or gluten-free flour blend)
→ Flavor Boosters & Seasonings
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon onion powder
07 -
1 tablespoon dried chives
08 -
Salt and black pepper, to taste
→ For Frying & Finishing
09 -
Olive oil spray
10 -
Fresh parsley, chopped (for garnish, optional)
11 -
Flaky sea salt (for garnish, optional)
# Instructions:
01 -
First things first, grab those leftover mashed potatoes. They need to be cold, honestly, it's a non-negotiable for these Air Fryer Cheesy Mashed Potato Balls. Scoop them into a big mixing bowl. If they're a bit lumpy, that's okay, adds character! I usually give them a quick mash with a fork just to make sure they're uniform enough, but not overmixed, we don't want gummy potatoes, yuck!
02 -
Now, let's get everything else in there. Add your shredded cheese, that one egg, the all-purpose flour, garlic powder, onion powder, and dried chives to the bowl with your mashed potatoes. Season with salt and pepper, remembering to taste your potatoes first. Gently mix everything together with a spoon or your hands (my preferred, messier method!). Don't overmix, just combine until everything is evenly distributed. You're looking for a mixture that holds its shape, not too sticky, not too dry.
03 -
Time to get your hands a little dirty! Scoop about 1.5 to 2 tablespoons of the potato mixture and roll it into a ball, roughly the size of a golf ball. I usually have a small bowl of water nearby to dampen my hands a little, it helps prevent the mixture from sticking. Place the formed potato balls on a plate or baking sheet. This is where I sometimes get distracted and make some balls bigger than others, but hey, homemade charm, right?
04 -
While you're rolling, go ahead and preheat your air fryer to 375°F (190°C). This step is important, don't skip it! A preheated air fryer ensures those Air Fryer Cheesy Mashed Potato Balls start crisping up immediately, giving you that beautiful golden crust. I once threw them into a cold air fryer, and they took forever to cook and weren't nearly as crispy. Live and learn!
05 -
Once the air fryer is preheated, lightly spray the basket with olive oil spray. Arrange a single layer of your potato balls in the basket, making sure not to overcrowd them. Give the potato balls themselves a light spray of olive oil too – this is key for that golden color and crispy texture. Air fry for 10-12 minutes, flipping them halfway through. You'll see them transform, turning golden brown and smelling absolutely amazing!
06 -
Remove the first batch of golden, crispy Air Fryer Cheesy Mashed Potato Balls from the air fryer and repeat with any remaining mixture. Serve them immediately, sprinkled with a little fresh parsley or a dash of flaky sea salt. The outside will be wonderfully crisp, and the inside will be warm, fluffy, and oh-so-cheesy. Honestly, they're hard to resist straight out of the fryer, so be warned!
# Notes:
01 -
Always use cold mashed potatoes; it makes rolling and shaping so much easier, honestly.
02 -
Don't overcrowd the air fryer basket, or your potato balls won't get that coveted crispiness.
03 -
A light spray of olive oil on the balls themselves is crucial for a beautiful golden-brown finish.
04 -
For a fun twist, serve these with a creamy sriracha mayo or a tangy sour cream dip.
# Equipment Needed:
01 -
Air fryer
02 -
large mixing bowl
03 -
spoon or cookie scoop
04 -
baking sheet (optional)
# Nutrition (Per Serving):
Calories: 220 Calories
Total Fat: 10g
Total Carbohydrate: 25g
Protein: 8g