Leftover mashed potatoes are one of my favorite things to have in the fridge. They could turn into these mashed potato balls.
Each bite has a crunchy coating and a soft, creamy center filled with cheese, herbs, and gentle seasoning. I make them as an easy appetizer, a fun side for dinner, or a way to use up holiday leftovers after Thanksgiving.
Table of Contents
Mashed Potato Balls Recipe
Key Ingredients
Russet potatoes are nice and starchy, so they mash up light and fluffy and help the potato mixture hold together. You can also use the leftover mashed potatoes here.
Cheddar gives these potato balls plenty of cheesy flavor. I mix it in while the potatoes are still warm so it melts right into the mixture.
Chives add a mild onion flavor and a little pop of green. They also add some freshness to the rich, cheesy potatoes.
Buttered panko helps the coating turn golden and crispy in the air fryer.
Tips & Tricks
Chill the mixture: Chilling the potato mixture makes it much easier to shape. If it still feels too sticky, pop it back in the fridge for a little longer.
Don’t crowd the basket: Give the potato balls some room in the air fryer basket so they can crisp up evenly. I usually cook them in two batches rather than crowding the basket.
Flip halfway: Turn the balls over halfway through cooking so they brown evenly on all sides.
Here’s how to make the mashed potato balls:
Mashed Potato Balls
Cheesy mashed potato balls flecked with chives, rolled in buttery panko and air fried until golden and crisp.
Ingredients
- Potato Mixture
- 1 1/2 lbsrusset potatoes (peeled and cut into chunks, or about 3 cups leftover mashed potatoes)
- 2 tablespoonsbutter
- 1 cupshredded cheddar cheese or Monterey Jack
- 2 tablespoonschopped fresh chives or parsley or green onion (optional)
- 1egg yolk
- 1/4 cupall-purpose flour
- 1/2 teaspoongarlic powder
- 3/4 teaspoonsalt
- 1/4 teaspoonblack pepper
- Coating
- 1egg (beaten)
- 1 cuppanko breadcrumbs
- 2 tablespoonsbutter (melted)
- cooking spray (for the air fryer basket)
Instructions
- 1Boil the potatoes in salted water for 15 minutes, until very tender. Drain well and let them steam dry in the colander for 2 minutes.
- 2Mash the potatoes with the butter until smooth.
- 3Stir in the cheddar, chives, egg yolk, flour, garlic powder, salt, and pepper until evenly combined.
- 4Refrigerate the mixture for 20 minutes, until firm enough to shape.
- 5Preheat the air fryer to 400°F (200°C) and lightly spray the basket with cooking spray.
- 6Toss the panko with the melted butter in a shallow bowl.
- 7Scoop about 3 tablespoons of the mixture and roll into a ball. Roll each ball in the beaten egg, then in the buttered panko.
- 8Place 10 balls in the basket in a single layer, leaving space between them. Air fry for 10 to 12 minutes, flipping halfway, until golden brown and crisp. Repeat with the remaining balls.
- 9Let cool for 3 minutes before serving.
Nutrition per serving
📌 Notes
- If using leftover mashed potatoes, skip the boiling and mashing and start at the mixing step.
- Dry potatoes work best. Extra moisture makes the balls soft and hard to shape.
- Air fryers vary, so check the balls at 8 minutes.
- Serve warm with sour cream or ranch for dipping.
How to Pair
Mashed potato balls taste crispy, creamy, cheesy, and savory. You should pair them with fresh, tangy, or smoky sides to balance their rich flavor and turn them into a satisfying snack or meal.
- Serve them with garlic aioli, spicy ketchup, or ranch dressing for dipping.
- Enjoy them with tomato soup, coleslaw, or pickled vegetables for a bright contrast.
- Pair them with grilled chicken, roasted vegetables, or a crisp green salad for a complete meal.
- Match them with sparkling water, iced tea, or a light lager to refresh the palate.
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