Mashed potatoes, shredded cheese, Parmesan, breadcrumbs, garlic—air-fried until crispy, golden, and perfectly snackable.
Let me tell you a little story—honestly, this recipe wasn’t born out of culinary genius. It was born out of desperation… and mild hanger.
We’d just had a massive dinner the night before. I, being my usual overachieving self, made enough mashed potatoes to feed a small army. Why? Who knows. Maybe I blacked out while peeling. Either way, the next day I opened the fridge and there they were: cold, stiff, awkwardly mashed potatoes giving me side-eye.
I stared back. Something had to be done. Microwaving them again? No thanks. But then, and I swear this is true—I remembered a conversation I had with my cousin last Christmas about “those cheesy fried mashed things from the party.” That’s it. That was the spark. I grabbed the cheese, my air fryer, and a bowl, and the Air Fryer Cheesy Mashed Potato Balls came to life in my tiny chaotic kitchen, somewhere between toddler meltdowns and a lukewarm cup of coffee.
Why You’ll Love This Air Fryer Cheesy Mashed Potato Balls Recipe?
Okay, “life-changing” might be a bit dramatic… or maybe not? Because these cheesy little bites are so much more than a way to use leftovers. They’re crispy and golden outside, warm and gooey inside. They’re snackable, dippable, party-friendly, picky-eater approved (well, most of the time), and honestly—they just feel fun.
I’ve made them for family movie nights, for after-school snacks, and once at 10 PM when I was too tired to cook but too hungry to skip dinner. They’ve never failed me.
And the best part? No oil splatter. No standing over a pan wondering if you’re burning the bottoms. The air fryer does the work while you scroll TikTok or… you know, fold laundry (but let’s be real, you’re scrolling TikTok).
Ingredient Notes:
You know how some recipes are like, “use this one rare spice or it won’t work”? Yeah, not this one. This one’s forgiving. Like a grandma who lets you lick the spoon and skip the salad.
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Mashed potatoes – Cold ones work best. Soft and warm won’t roll properly. Mine were from dinner, yours can be from a box—I won’t tell.
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Mozzarella or cheddar – Mozzarella stretches like a cheesy dream. Cheddar brings that sharp bite. Honestly, I’ve mixed them. You should too.
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Parmesan – Adds a salty, nutty punch that makes everything taste fancier than it is.
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Garlic + onion powder – Because mashed potatoes can be bland, and we are not here for bland.
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Breadcrumbs – I usually use panko, but when I’m out (which happens often), crushed crackers or regular breadcrumbs do just fine.
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Egg – Helps the coating stick, but also… it’s just part of the ritual now.
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Olive oil spray – I once forgot to spray and had to pry them out with a fork. Don’t be like me.
How To Make Air Fryer Cheesy Mashed Potato Balls?
Step 1: Mix it all up
Start with your cold mashed potatoes in a bowl. Add shredded cheese, Parmesan, seasonings, and give it a good mix. It should feel like something between mashed potato magic and edible play dough. Too soft? Throw it in the fridge for a bit. Or just accept that your balls may be more “rustic.”
Step 2: Roll ‘em
Scoop and roll. Golf-ball size is what I aim for, but honestly, no one’s measuring. You do you. If they’re too sticky, refrigerate for 10–15 minutes. Or lightly flour your hands. Or curse softly under your breath and power through.
Step 3: Bread ‘em
Set up two bowls—one for a beaten egg, one for breadcrumbs. Dip, roll, repeat. I’ve forgotten the egg step before and… yeah. Not recommended unless you like a breadcrumb avalanche in your air fryer.
Step 4: Preheat the air fryer
375°F. Three minutes. No excuses. This little step is the secret to that golden crunch.
Step 5: Air fry time
Spray the basket. Place the balls in a single layer (no crowding!), and spray the tops too. Cook for 10–12 minutes, flipping or shaking halfway. You’ll know they’re ready when you can’t resist poking them with a fork.
Step 6: Cool and devour
Let them sit for a minute unless you enjoy burning your tongue. Dip them in literally anything—ranch, spicy mayo, ketchup, leftover gravy. No wrong answers here.
Want To Save This Recipe?
Storage Options:
If you somehow don’t eat them all immediately, here’s how to store ‘em:
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Fridge: Airtight container. 3 days. Reheat in the air fryer for best results. Microwave? Meh. They get sad.
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Freezer: Totally freezer-friendly. Freeze on a tray first, then bag them. Cook straight from frozen and just add 2–3 minutes to the timer. Done.
Variations and Substitutions:
Because sometimes you want to tweak things or use what’s on hand. That’s real life.
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Add bacon or green onions – If you’re feeling extra, go wild.
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Cheese swap – Pepper jack for spice, or Gruyère if you’re fancy.
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Spicy version – A little sriracha or chopped jalapeño works wonders.
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Sweet potato version – Totally different flavor, but still tasty in that cozy, fall-food kinda way.
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Gluten-free? – Use gluten-free breadcrumbs or crushed cornflakes. It works. I’ve tried.
What to Serve with Air Fryer Cheesy Mashed Potato Balls?
You can pair these with almost anything, but here’s what’s worked in my house:
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Soup night hero: Drop a few next to your bowl of tomato soup. Instant upgrade.
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Salad sidekick: Makes any salad feel way less sad.
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Party app platter: Throw them on a board with dips and call it a day.
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Weeknight side dish: Serve with grilled chicken or fish and pretend you planned it all.
Frequently Asked Questions:
Can I use boxed mashed potatoes?
If that’s what you’ve got, use it. Just make them thick, not runny. Add extra cheese to help bind it. And don’t apologize.
Can I deep fry these?
Sure. But also… why? The air fryer gives you that crisp without the mess. But yes, hot oil, golden fry, delicious result.
Can I make them ahead of time?
Absolutely. You can even bread them and freeze before air frying. Or roll and chill them in the fridge for a few hours before cooking.
So, what do you think? Would you go with cheddar or mozzarella first? Do you have mashed potatoes waiting in the fridge right now, judging you like mine were?
I hope you try these. And if you do, I wanna hear how it went. Did the cheese stretch? Did your family fight over the last one? Did your dog try to swipe one off the tray when you weren’t looking? (Mine did. Twice.)
Let’s talk. Drop your twist on this recipe below—I’m always looking for new excuses to make another batch.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Air Fryer Cheesy Mashed Potato Balls
Ingredients
For the potato mixture:
- 2 cups mashed potatoes chilled and firm
- 1 cup shredded mozzarella or cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For coating:
- 1 large egg beaten
- 1 cup breadcrumbs panko or regular
- Cooking spray or olive oil for air frying
Instructions
Prepare the filling mixture
- In a large mixing bowl, combine the cold mashed potatoes, shredded cheese, grated Parmesan, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. The consistency should be firm enough to roll into balls. If the mixture feels too soft, refrigerate for 10–15 minutes.
Form the potato balls
- Using clean hands or a small cookie scoop (approximately 1.5 tablespoons), form the mixture into balls about 1.5 inches in diameter. Place them on a parchment-lined tray or plate. If the mixture begins to stick, chilling briefly can help make shaping easier.
Set up a breading station
- In one shallow bowl, place the beaten egg. In a separate bowl, add the breadcrumbs. You may season the breadcrumbs with a small amount of salt, pepper, or dried herbs if desired.
Coat the potato balls
- Working with one ball at a time, dip each into the beaten egg, ensuring full coverage. Allow any excess egg to drip off before rolling the ball in breadcrumbs. Gently press the coating onto the surface to help it adhere. Repeat with all remaining balls.
Preheat the air fryer
- Preheat the air fryer to 375°F (190°C) for approximately 3 minutes to ensure even and consistent crisping during cooking.
Arrange and spray
- Lightly coat the air fryer basket with cooking spray or brush with a small amount of olive oil. Arrange the potato balls in a single layer, leaving space between each for proper air circulation. Lightly spray the tops of the balls as well to promote browning.
Cook the potato balls
- Air fry the potato balls for 10–12 minutes, shaking the basket or turning the balls halfway through. They are done when the exterior is golden and crisp and the interior is heated through with melted cheese.
Serve immediately
- Carefully remove the cooked potato balls from the air fryer using tongs or a slotted spoon. Allow them to cool slightly, then serve warm with dipping sauces such as ranch dressing, marinara, sour cream, or garlic aioli.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
