Is there anything better than mashed potatoes? We don’t think so. These air fryer mashed potato balls take comfort food to a new level. Perfectly crispy on the outside and fluffy on the inside, they’re like little clouds of potato joy.
We stumbled upon this gem during a snack emergency — we had leftover mashed potatoes, and nothing makes us happier than turning leftovers into something awesome. Imagine biting into a crunchy exterior, only to be rewarded with creamy, buttery goodness inside.
It’s the ultimate munchie for movie nights or just because you deserve it. Grab your air fryer, and let’s make these delightful bites together!
Ingredients for Air Fryer Mashed Potato Balls
Gather ’round, folks! Here’s what you’ll need to whip up these delightful bites—no rocket science required!
- Mashed Potatoes: Leftover mashed potatoes work like a charm! About 2 cups should do the trick.
- Cheese: We’re talking about your cheesy best friend here—cheddar, mozzarella, or whatever your cheese-loving heart desires (about 1 cup shredded).
- Breadcrumbs: For that crispy outer layer—about 1 cup, but you can eyeball it.
- Egg: One egg for binding these beauties together.
- Chives or Green Onions: Optional, but they add a lovely pop of flavor and colour.
- Salt and Pepper: Because we want these balls to taste like a flavour explosion!
See? Simple, right? Now let’s roll up our sleeves and get ready to fry these bad boys in air!
Tips for Perfect Air Fryer Mashed Potato Balls
Want to nail those mashed potato balls on the first go? Keep these tips in your back pocket:
- Chill the mixture: After mixing all the ingredients, pop the mixture in the fridge for about 30 minutes. This helps the balls hold their shape and not turn into potato puddles in the air fryer.
- Roll them tight: Make sure to form the balls snugly; we want them to stay intact during that crispy cooking journey!
- Don’t skip the spray: A quick spritz of cooking spray before air frying helps give them that golden, crunchy finish—just trust us on this one!
Variations and Substitutions
Feeling a little adventurous with your mashed potato balls? Check these variations out:
- Bacon Cheddar Potato Balls: Toss in some crispy bacon bits along with the cheese for an explosion of flavour in every bite. Yum!
- Veggie Lovers’ Delight: Sneak in some finely chopped spinach or broccoli for a sneaky green twist.
- Spicy Spin: Add a kick by mixing in some jalapeños or red pepper flakes. Who said mashed potatoes can’t have a little heat?
Serving Suggestions
Once your air fryer does its magic, here’s how to enjoy your mashed potato balls:
- Dipping Stations: Set up a fun assortment of dips like ranch, marinara, or even a spicy aioli for dunking.
- As a Side: Pair these beauties with your favorite protein for a comforting meal that’ll have everyone coming back for seconds.
- Snack Attack: Honestly, you don’t need a reason to munch on these! Great for movie nights, parties, or just because—no judgments here!
Air Fryer Mashed Potato Balls
Equipment
- Air-fryer
- Mixing bowl
- Refrigeration Container
- Cooking spray
- Baking Sheet or Plate
Ingredients
- 2 cups mashed potatoes
- 1 cup shredded cheese
- 1 cup breadcrumbs
- 1 egg
- Chives or green onions optional
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the mashed potatoes, cheese, breadcrumbs, egg, and chives (if using). Season with salt and pepper.
- Chill the mixture in the fridge for about 30 minutes to firm up.
- Roll the mixture into small balls, about 1-2 inches in diameter.
- Preheat your air fryer to 375°F.
- Lightly spray the air fryer basket with cooking spray.
- Place the potato balls in the basket in a single layer, leaving space for them to expand.
- Cook for about 12-15 minutes, turning them halfway through, until golden brown and crispy.
- Let them cool for a few minutes before serving. Dip, devour, and enjoy!
Notes
- If you want to up the crunch factor, you can double-coat the balls in breadcrumbs by dipping them in egg again and rolling them in breadcrumbs one more time before air frying.
- For a gluten-free version, substitute the breadcrumbs with crushed cornflakes or gluten-free breadcrumbs.
Nutrition
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.