I turned leftover mash into Air Fryer Cheesy Mashed Potato Balls and added a small, surprising twist to my Leftover Mashed Potato Ideas that I share in the post.

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I made these Air Fryer Cheesy Mashed Potato Balls because I hate wasting food, and honestly they turn leftover mashed potatoes into something a little magical. Crisp shell, pillowy center and that melted shredded sharp cheddar cheese stretching out when you bite in, its almost silly.

Theyre quick, oddly addictive, and a real crowd pleaser when I bring snacks to friends. For me they fit right into Leftover Mashed Potato Ideas and theyre one of the Best Air Fryer Foods to throw together when you want something simple but impressive.

Try em and see how fast they disappear.

Ingredients

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Mashed potatoes: leftover spuds give carbs and some fiber, creamy base for binding and flavor.
Sharp cheddar: adds protein, lots of savory flavor and sharpness, melts into every bite.
Mozzarella: gooey centers, mild milky taste, mostly fat and protein for that pull.
Egg: helps hold balls together, gives protein and a richer texture when mixed in.
Panko breadcrumbs: create crispy crunchy exterior, mostly carbs, can be crispier with butter.
Parmesan: salty nutty punch, adds umami and helps crumbs brown better in air fryer.
Chives: fresh oniony notes, tiny fiber boost and bright finish, not overpowering at all.

Ingredient Quantities

2 cups cold mashed potatoes (leftovers, about 1 lb)

1 cup shredded sharp cheddar cheese, divided

4 oz mozzarella, cut into small cubes for gooey centers (about 8 pieces), optional but awesome

1 large egg for the potato mixture

1 large egg, beaten for coating

1/2 cup all purpose flour for dredging

1 to 1 1/2 cups panko breadcrumbs

1/4 cup grated Parmesan cheese

2 tablespoons chopped chives or green onions

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

2 tablespoons melted butter or olive oil, optional for crispier crumbs

Nonstick cooking spray or oil spray for the air fryer basket

How to Make this

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1. Gather and prep: shred the cheddar and measure 2 cups cold mashed potatoes, chop the chives, cube the mozzarella into about 8 small pieces if using, beat one large egg for the coating and have another whole egg ready for the potato mix. Set up three shallow bowls for dredging: 1 with 1/2 cup all purpose flour, 1 with the beaten egg, 1 with 1 to 1 1/2 cups panko mixed with 1/4 cup grated Parmesan and 2 tablespoons melted butter or olive oil if you want extra crisp.

2. Mix the potato filling: in a bowl combine the cold mashed potatoes, 1/2 cup shredded sharp cheddar, the whole egg, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the chopped chives. If the mixture feels too wet to form balls, stir in a tablespoon or two of the flour until it holds together but dont over do it.

3. Form balls with a cheesy center: wet your hands a bit and scoop about 1 1/2 to 2 tablespoons of the potato mix and flatten in your palm. Put a mozzarella cube in the middle if using, then wrap the potatoes around it and roll into a tight ball about golf ball size. Repeat until all filling is used.

4. Chill briefly to firm up: place formed balls on a tray and chill in the fridge for 15 to 30 minutes. This helps them hold shape when coating and cooking.

5. Dredge for a crunchy crust: roll each chilled ball first in the flour, then dip into the beaten egg, let excess drip off, then coat evenly in the panko Parmesan mixture. For extra sturdy crumbs do a second egg and panko coat.

6. Preheat the air fryer for 3 to 5 minutes at 400 F and spray the basket with nonstick cooking spray. Don’t crowd the basket, leave space so hot air can circulate.

7. Air fry in a single layer: place the balls in the basket and lightly spray the tops with cooking spray. Cook at 400 F for 10 to 12 minutes, flipping once halfway through, until golden brown and crispy and the cheese inside is melty. If you made bigger balls add a few minutes.

8. Rest a minute: let them sit 2 to 3 minutes after cooking so the gooey cheese settles and they dont explode when you bite.

9. Finish and serve: sprinkle the remaining 1/2 cup shredded cheddar over the hot balls so it melts a bit, or serve it on the side as a dip. Garnish with extra chopped chives. Serve warm with ketchup, ranch, or your favorite dipping sauce.

10. Tips and hacks: use cold leftover mashed potatoes for best texture, wet your hands to stop the potatoes sticking, chill the balls to prevent falling apart, toss panko with the melted butter for extra crunch, and dont overcrowd the fryer or they will steam instead of crisp.

Equipment Needed

1. Large mixing bowl
2. Three shallow bowls for dredging
3. Measuring cups and spoons
4. Box grater (for cheddar and Parmesan)
5. Chef knife and cutting board
6. Tablespoon or small cookie scoop (for portioning)
7. Baking tray or plate lined with parchment for chilling
8. Air fryer plus nonstick cooking spray
9. Tongs or a silicone spatula for flipping and serving

FAQ

Q: Can I use freshly made hot mashed potatoes to form the balls? A: No, don’t. You gotta cool them first or they won’t hold their shape. Spread hot mash on a tray to cool fast or pop it in the fridge for 30 to 60 minutes. If you try to shape them hot they’ll just fall apart.

Q: My mashed potatoes are too wet, how do I fix that? A: Mix in more shredded cheddar, a few tablespoons of panko or instant potato flakes, or a little flour until they’re firm enough to roll. Chill the mixture after adjusting so it firms up. Don’t add too much flour or they get gummy.

Q: What temp and time do I use in the air fryer? A: Preheat to 375°F and cook in a single layer for about 8 to 10 minutes, flipping once halfway. Bigger balls need about 10 to 12 minutes. Spray the basket or crumbs lightly with oil, and don’t overcrowd or they won’t crisp.

Q: Can I freeze the potato balls for later? A: Yes. Freeze them on a lined tray until solid, then bag them. Cook from frozen at 375°F and add 3 to 5 minutes to the normal time. Store up to 2 to 3 months. They reheat great in the air fryer too.

Q: Any tricks to keep the mozzarella from leaking out? A: Use small, cold or slightly frozen cheese cubes and tuck them deep in the center. Chill the formed balls before breading so seams seal. If they still ooze, lower the temp a bit and cook a little longer so the outside crisps before the inside bursts.

Q: Can I make these gluten free or egg free? A: Yes. Swap GF flour and GF panko or crushed cornflakes for the coating. For the potato binder try a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg) or a commercial egg replacer, but texture will be a bit different. Also press crumbs on firmly so they stick if you skip the egg wash.

Air Fryer Cheesy Mashed Potato Balls Recipe Substitutions and Variations

Sharp cheddar cheese (1 cup) can be swapped with Colby Jack, Monterey Jack or Gruyere; use the same amount. Colby Jack and Monterey Jack are milder and melt super well, Gruyere adds a nutty, fancy note. Expect less sharp tang if you skip cheddar, but the melt is still great.
Mozzarella cubes for the gooey center (about 4 oz) can be replaced with cream cheese cubes, pepper jack, or small cubes of extra sharp cheddar. Cream cheese gives a creamy, oozy center not stringy, pepper jack adds a kick, sharp cheddar gets gooey but a bit denser. Cut to same cube size so they melt evenly.
Panko breadcrumbs (1 to 1 1/2 cups) can be swapped for regular breadcrumbs, crushed cornflakes, or gluten free panko; use about the same volume and press flakes finer. Regular crumbs make a less crunchy crust, cornflakes give big crunch and are great if you want extra texture, gluten free panko works for allergies.
All purpose flour for dredging (1/2 cup) can be replaced with cornstarch, rice flour, or a one to one gluten free flour blend; use same quantity. Cornstarch gives a very crisp shell, rice flour is light and works well for gluten free versions.

Pro Tips

1) Use cold mashed potatoes and chill the balls. Cold spuds hold together way better so the coating wont fall off. If the mix feels too wet add 1 tablespoon at a time of flour until it forms, but dont overdo it or they get gummy. Wet your hands when forming so the paste wont stick to you.

2) Make the crust count. Toss the panko with the grated Parmesan and a little melted butter for extra crunch, and do a second egg then panko coat if you want a super sturdy shell. Let excess egg drip off before the panko so it stays even and doesnt clump.

3) Air fryer technique matters. Preheat the basket to 400 F, spray it lightly, and dont crowd the balls — give each one breathing room or theyll steam instead of crisp. Flip once halfway through and add a couple minutes for larger balls.

4) Seal, rest, and finish. Use small mozzarella cubes and seal the potato tightly around them, chill the formed balls a bit so they dont leak while cooking, and let them rest 2 to 3 minutes after air frying so the cheese settles. If you want, sprinkle the extra cheddar on top right away so it melts into a gooey finish.

Air Fryer Cheesy Mashed Potato Balls Recipe

Recipe by James Level

0.0 from 0 votes

I turned leftover mash into Air Fryer Cheesy Mashed Potato Balls and added a small, surprising twist to my Leftover Mashed Potato Ideas that I share in the post.

Servings

servings

Calories

278

kcal

Equipment: 1. Large mixing bowl
2. Three shallow bowls for dredging
3. Measuring cups and spoons
4. Box grater (for cheddar and Parmesan)
5. Chef knife and cutting board
6. Tablespoon or small cookie scoop (for portioning)
7. Baking tray or plate lined with parchment for chilling
8. Air fryer plus nonstick cooking spray
9. Tongs or a silicone spatula for flipping and serving

Ingredients

2 cups cold mashed potatoes (leftovers, about 1 lb)
1 cup shredded sharp cheddar cheese, divided
4 oz mozzarella, cut into small cubes for gooey centers (about 8 pieces), optional but awesome
1 large egg for the potato mixture
1 large egg, beaten for coating
1/2 cup all purpose flour for dredging
1 to 1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped chives or green onions
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons melted butter or olive oil, optional for crispier crumbs
Nonstick cooking spray or oil spray for the air fryer basket

Directions

Gather and prep: shred the cheddar and measure 2 cups cold mashed potatoes, chop the chives, cube the mozzarella into about 8 small pieces if using, beat one large egg for the coating and have another whole egg ready for the potato mix. Set up three shallow bowls for dredging: 1 with 1/2 cup all purpose flour, 1 with the beaten egg, 1 with 1 to 1 1/2 cups panko mixed with 1/4 cup grated Parmesan and 2 tablespoons melted butter or olive oil if you want extra crisp.
Mix the potato filling: in a bowl combine the cold mashed potatoes, 1/2 cup shredded sharp cheddar, the whole egg, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the chopped chives. If the mixture feels too wet to form balls, stir in a tablespoon or two of the flour until it holds together but dont over do it.
Form balls with a cheesy center: wet your hands a bit and scoop about 1 1/2 to 2 tablespoons of the potato mix and flatten in your palm. Put a mozzarella cube in the middle if using, then wrap the potatoes around it and roll into a tight ball about golf ball size. Repeat until all filling is used.
Chill briefly to firm up: place formed balls on a tray and chill in the fridge for 15 to 30 minutes. This helps them hold shape when coating and cooking.
Dredge for a crunchy crust: roll each chilled ball first in the flour, then dip into the beaten egg, let excess drip off, then coat evenly in the panko Parmesan mixture. For extra sturdy crumbs do a second egg and panko coat.
Preheat the air fryer for 3 to 5 minutes at 400 F and spray the basket with nonstick cooking spray. Don’t crowd the basket, leave space so hot air can circulate.
Air fry in a single layer: place the balls in the basket and lightly spray the tops with cooking spray. Cook at 400 F for 10 to 12 minutes, flipping once halfway through, until golden brown and crispy and the cheese inside is melty. If you made bigger balls add a few minutes.
Rest a minute: let them sit 2 to 3 minutes after cooking so the gooey cheese settles and they dont explode when you bite.
Finish and serve: sprinkle the remaining 1/2 cup shredded cheddar over the hot balls so it melts a bit, or serve it on the side as a dip. Garnish with extra chopped chives. Serve warm with ketchup, ranch, or your favorite dipping sauce.
Tips and hacks: use cold leftover mashed potatoes for best texture, wet your hands to stop the potatoes sticking, chill the balls to prevent falling apart, toss panko with the melted butter for extra crunch, and dont overcrowd the fryer or they will steam instead of crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 127g
Total number of serves: 8
Calories: 278kcal
Fat: 13.1g
Saturated Fat: 7.4g
Trans Fat: 0.06g
Polyunsaturated: 1g
Monounsaturated: 2.5g
Cholesterol: 62.5mg
Sodium: 295mg
Potassium: 330mg
Carbohydrates: 28.5g
Fiber: 2g
Sugar: 1.3g
Protein: 12.9g
Vitamin A: 278IU
Vitamin C: 5mg
Calcium: 210mg
Iron: 0.8mg

Air Fryer Cheesy Mashed Potato Balls Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Air Fryer Cheesy Mashed Potato Balls Recipe Substitutions and Variations

Pro Tips