Description

There’s something magical about transforming humble mashed potatoes into crispy, golden orbs of pure comfort food heaven. These Air Fryer Cheesy Mashed Potato Balls represent the perfect marriage of convenience and indulgence

Ingredients

Scale

Creating these irresistible potato balls requires just a handful of simple ingredients that you likely already have in your kitchen:

Base Ingredients:

2 cups cold mashed potatoes (leftover or freshly made)
1 cup sharp cheddar cheese, finely shredded
1/4 cup cream cheese, softened
2 green onions, finely chopped
1 large egg, beaten

Coating Station:

1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese

Seasonings:

1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and black pepper to taste
Cooking spray or oil mister

Smart Substitutions:
For gluten-free needs, swap the flour for almond flour and use gluten-free breadcrumbs. Vegan? Replace eggs with flax eggs and use dairy-free cheese alternatives. If you don’t have panko, regular breadcrumbs work perfectly, though panko creates that extra-crispy texture we’re after.

Instructions

1. Prepare the Potato Mixture

In a large mixing bowl, combine your cold mashed potatoes with the softened cream cheese, stirring until completely smooth. The cream cheese adds richness and helps bind everything together beautifully. Fold in the shredded cheddar cheese, chopped green onions, garlic powder, and smoked paprika. Season with salt and pepper to taste, then mix in the beaten egg. The mixture should hold together well when squeezed but not be overly wet.

2. Shape the Balls

Using slightly damp hands (this prevents sticking), scoop about 2 tablespoons of the mixture and roll it into a smooth ball roughly the size of a golf ball. Place each shaped ball on a parchment-lined baking sheet. You should have approximately 16-18 balls. For uniform results, use a cookie scoop to portion the mixture before rolling.

3. Set Up Your Coating Station

Arrange three shallow dishes in a row: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs and Parmesan cheese in the third. This classic three-step breading process creates that incredible crispy coating that makes these potato balls irresistible.

4. Coat Each Ball

Working with one ball at a time, roll it first in flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it’s completely coated. Finally, roll it generously in the panko-Parmesan mixture, pressing gently to help the coating adhere. Place each coated ball back on the baking sheet.

5. Preheat and Cook

Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly spray the air fryer basket with cooking spray. Working in batches to avoid overcrowding, place 6-8 balls in the basket, ensuring they don’t touch. Lightly spray the tops with cooking oil. Cook for 10-12 minutes, turning halfway through, until they’re golden brown and crispy on all sides.

6. Serve Immediately

Transfer the cooked potato balls to a serving platter and let them rest for just 2-3 minutes before serving. This brief cooling period prevents the molten cheese from burning anyone’s mouth while maintaining that perfect crispy exterior.

Nutrition

Calories: 85
Sodium: 150mg
Fat: 3g
Carbohydrates: 10g
Protein: 4g