Air Fryer Mashed Potato Balls with Cheese

These air fryer mashed potato balls are one of my favorite ways to turn leftover mashed potatoes into something completely irresistible. They’re crispy and golden on the outside, soft and creamy on the inside, and filled with melty cheese that pulls apart with every bite. They feel indulgent and comforting, but the air fryer keeps them light and easy — no deep frying required.

If you love crispy, cheesy snacks like this, you’ll probably also love these Air Fryer Twice Baked Potatoes— same cozy potato vibes, just a different recipe. Now for the mashed potato balls you’ve been waiting for!

Jump to:

• Why You’ll Love This Recipe
• Video Instructions
• Ingredients & Substitutions
• Instructions
• Pro Cooking Tips
• FAQs
• Air Fryer Mashed Potato Balls with Cheese

Why You’ll Love This Recipe

• Perfect use for leftovers: This is honestly my go-to solution when I have mashed potatoes sitting in the fridge. They transform into something brand new.
• Crispy without deep frying: The air fryer gives these a beautiful golden crust with just a light spray of oil.
• Creamy, cheesy center: Soft mashed potatoes plus melted cheese is a combination that never disappoints.
• Kid-friendly and party-ready: They’re bite-sized, dippable, and disappear fast at gatherings.
• Easy to customize: Different cheeses, add-ins, or even stuffed centers — this recipe is very forgiving.

Video Instructions

Ingredients & Substitutions

• Mashed potatoes: Cold mashed potatoes work best — they’re firmer and easier to shape. I avoid very runny or heavily buttered potatoes because they won’t hold together as well.
• Cheese: Mozzarella gives you that stretchy, gooey pull. Cheddar adds more flavor. I often use a mix of both for the best of both flavors.
• Breadcrumbs: Panko gives the crispiest texture. Regular breadcrumbs work too, just with a slightly softer crunch. Gluten-free crumbs are an easy swap for my gluten-intolerant friends.
• Egg: The egg helps bind everything together. If you’re out of eggs, a few tablespoons of milk will work, though the balls will be slightly softer.

Instructions

Step 1 – Mix the Filling

In a large bowl, combine the cold mashed potatoes, shredded cheese, egg, salt, black pepper, and garlic powder. Mix until smooth and evenly combined.

Step 2 – Shape the Balls

Scoop about 2 tablespoons of the mixture and roll into balls. Lightly roll each ball in panko breadcrumbs to coat.

Step 3 – Chill (Optional but Recommended)

Place the potato balls in the fridge for about 10 minutes. This helps them firm up and keeps them from flattening while cooking.

Step 4 – Air Fry

Preheat the air fryer to 380°F (195°C). Lightly spray the basket and the potato balls with oil. Air fry for 12–15 minutes, shaking halfway, until golden and crispy.

Step 5 – Serve

Serve hot while the cheese inside is perfectly melted and gooey.

Pro Cooking Tips

• Use cold mashed potatoes: Warm potatoes are softer and harder to shape. Cold potatoes hold together much better and keep their form in the air fryer.
• Don’t overcrowd the basket: Giving the balls space helps them crisp evenly. I usually cook them in batches if needed.
• Light oil spray makes a big difference: You don’t need much — just enough to help the breadcrumbs turn golden and crunchy.
• Chilling helps with structure: That quick fridge rest really helps the balls stay round instead of spreading.
• For extra cheesy centers: I sometimes press a small cube of cheese into the middle of each ball before rolling — it’s worth it.