Oh yes! Air fryer mashed potato balls are crispy on the outside, creamy on the inside, and perfect as a snack or side dish. Here’s a simple, foolproof recipe:
Ingredients (makes ~12–15 balls)
- 2 cups leftover mashed potatoes (or freshly made, cooled)
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
- 2 green onions, finely chopped (optional)
- 1 tsp garlic powder (optional)
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko gives extra crunch)
- Cooking spray or a little oil
Instructions
- Mix the filling:
- In a bowl, combine mashed potatoes, cheese, green onions, garlic powder, salt, and pepper.
- Make sure the mixture is firm enough to shape. If too soft, chill for 15–20 minutes.
- Form the balls:
- Roll the potato mixture into 1–2 inch balls.
- Coat the balls:
- Roll each ball in flour → dip in beaten egg → coat with breadcrumbs. Make sure they’re evenly coated.
- Preheat the air fryer:
- 400°F (200°C) for 3–5 minutes.
- Air fry the balls:
- Place potato balls in a single layer in the basket (don’t overcrowd).
- Spray lightly with cooking spray.
- Cook at 400°F (200°C) for 10–12 minutes, shaking halfway through, until golden and crispy.
- Serve:
- Serve hot with ketchup, ranch, or garlic aioli for dipping.
Tips:
- You can stuff the balls with extra cheese or cooked bacon bits for a delicious surprise.
- Freezing: Freeze uncooked balls on a tray for 1–2 hours, then store in a freezer bag. Air fry straight from frozen, just add 2–3 extra minutes.
If you want, I can also give a super-cheesy, crunchy “loaded” air fryer mashed potato ball version that’s a crowd-pleaser for parties.
Do you want me to do that?
