Can I bake these instead of air frying?

Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and crisp. They’ll be great — just slightly more oil-lean.

Can I make them ahead of time?

Totally. Form the balls, coat them, and refrigerate up to 24 hours before cooking. Or freeze them for longer storage.

How do I prevent the cheese from leaking out?

Use a small cube of cheese and press the potato tightly around it. Chill before cooking to help the outer shell seal.

What if my mashed potatoes are too runny?

Add a tablespoon at a time of potato flakes, flour, or extra shredded cheese until they hold shape but remain soft.

Can I use sweet potatoes?

Yes. Swap in mashed sweet potatoes and use a sharper cheese (like Manchego or smoked cheddar) to balance the sweetness.

Easy To Make Side Dishes: Air Fryer Cheesy Mashed Potato Balls

Description

Crispy shell, pillowy center, and molten cheese in every bite — these potato balls turn cold mashed potatoes into an irresistible snack or side. Fast to assemble and air-fryer friendly, they’re perfect for using up leftovers and impressing guests.

Ingredients

Scale

2 cups chilled mashed potatoes (firm, not runny)
1 cup shredded mozzarella or cheddar
½ cup freshly grated Parmesan
1 large egg, lightly beaten
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
1 cup breadcrumbs (panko gives extra crunch)
Cooking spray or a little olive oil for brushing

Instructions

Combine the filling. In a large bowl, stir together the mashed potatoes, shredded cheese, Parmesan, garlic powder, onion powder, and a pinch of salt and pepper until the mixture looks even and cohesive.
Form the balls. Scoop out portions about 1½ inches across (a tablespoon or small cookie scoop works well). Roll each portion between your palms to create smooth spheres. If the mixture is too soft to shape, chill it for 10–15 minutes.
Bread them. Pour the beaten egg into one shallow bowl and the breadcrumbs into another. Dip each potato ball into the egg, then roll it thoroughly in breadcrumbs so it’s evenly coated.
Preheat the air fryer. Set your air fryer to 375°F (190°C) and give the basket a light spray of oil.
Air-fry until golden. Arrange the coated balls in a single layer with a little space between them. Cook for 10–12 minutes, turning or shaking the basket halfway through, until the exterior turns golden brown and crisp.
Serve hot. Transfer to a plate and offer dipping sauces like ranch, marinara, or sour cream. Eat right away for the best gooey-cheese experience.

Notes

Chill first: Cold mashed potatoes handle and shape better than warm mash.
Cheese swaps: Try pepper jack for a spicy punch or smoked gouda for a richer flavor.
Secure coating: Press breadcrumbs gently into the surface so they stick well during cooking.
Keep warm: If you make a big batch, hold cooked balls on a baking sheet in a 200°F (93°C) oven while you finish the rest.
To bake instead: Roast at 400°F (200°C) for about 20–25 minutes, flipping once, until crisp.