Introduction

These air fryer mashed potato balls are the ultimate crispy snack or appetizer you’ll want to make again and again. Creamy mashed potatoes get coated in seasoned panko breadcrumbs and air fried to golden perfection. Serve them with your favorite dipping sauces for a crowd-pleasing treat.

A black plate holds a pile of golden brown, crispy round croquettes, each coated in a textured breadcrumb crust and garnished lightly with small green onion pieces scattered on and around them. Next to the croquettes, on the left side of the plate, is a small white bowl filled with thick, red ketchup sauce. The plate is placed on a loosely folded white cloth, and the setting rests on a white marbled textured surface. A silver fork and knife are positioned to the right of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs Russet potatoes, peeled and quartered
1/2 cup milk (whole milk recommended for richness)
4 tablespoons unsalted butter
1/4 cup sour cream
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon garlic powder (optional)
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray (olive oil or avocado oil recommended)
1/4 cup shredded cheddar cheese (optional)
2 tablespoons chopped fresh chives (optional)
2 tablespoons cooked and crumbled bacon (optional)
Ranch dressing, sour cream, ketchup, or garlic aioli for serving

Instructions

Step 1: Place the peeled and quartered potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes or until the potatoes are fork-tender.
Step 2: Drain the potatoes thoroughly using a colander.
Step 3: Return the drained potatoes to the pot.
Step 4: Mash the potatoes with a potato masher or mixer on low speed until mostly smooth. Avoid overmixing.
Step 5: Add the milk, butter, and sour cream. Continue mashing or mixing until creamy and smooth.
Step 6: Season with salt, pepper, and garlic powder if using. Adjust to taste.
Step 7: (Optional) Fold in cheddar cheese, chives, and bacon evenly.
Step 8: Allow the mashed potatoes to cool completely. Speed up cooling by spreading them in a shallow dish and chilling for 30-60 minutes.
Step 9: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Italian seasoning, garlic powder, salt, and pepper.
Step 10: Scoop 1-2 tablespoon portions of mashed potatoes.
Step 11: Roll each portion into a smooth ball. Dampening hands with water helps if sticking.
Step 12: Coat each ball in flour, shaking off excess.
Step 13: Dip the floured ball in the beaten eggs, letting excess drip off.
Step 14: Roll the ball in the seasoned panko, pressing gently to adhere the coating evenly.
Step 15: Place coated balls on a parchment-lined baking sheet.
Step 16: Repeat the scooping and coating process with remaining mashed potatoes.
Step 17: Chill the coated potato balls in the refrigerator for at least 30 minutes to firm up (optional but recommended).
Step 18: Preheat the air fryer to 400°F (200°C) for about 5 minutes.
Step 19: Lightly spray the air fryer basket with cooking spray.
Step 20: Arrange the potato balls in a single layer in the air fryer basket, avoiding overcrowding. Cook in batches if needed.
Step 21: Air fry for 8-10 minutes, flipping halfway, until golden brown and crispy.
Step 22: Check that the potato balls are heated through (internal temperature of at least 165°F/74°C).
Step 23: Remove from air fryer and transfer to a serving plate.
Step 24: Repeat cooking with remaining potato balls, spraying the basket before each batch.
Step 25: Serve immediately with your favorite dipping sauces.

Tips & Variations

For extra richness, use whole milk and unsalted butter in the mashed potatoes.
Chilling the coated balls before air frying helps them hold their shape and crisp better.
Mix in cooked bacon, cheddar, or chives to add flavor and texture to the filling.
Use different dipping sauces like garlic aioli or spicy ketchup for variety.
To make these gluten-free, substitute all-purpose flour and panko with gluten-free alternatives.

Storage

Store any leftover mashed potato balls in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 3-5 minutes to restore crispiness. They can also be frozen before air frying – just freeze them on a baking sheet until firm, then transfer to a freezer bag and air fry straight from frozen, adding a few extra minutes to the cooking time.

How to Serve

A wooden bowl lined with brown paper holds seven golden-brown fried cheese balls with a crispy, slightly textured coating, showing hints of green herbs inside. One cheese ball is broken open in the front, revealing gooey, melted cheese stretching out softly with a creamy, pale yellow inside mixed with green specks. The bowl is placed on a white marbled surface, with a small white bowl of reddish-orange dipping sauce nearby and one whole cheese ball on a small wooden board in the background. The scene is warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover mashed potatoes for this recipe?

Yes! Leftover mashed potatoes work well, just make sure they are thick enough to hold their shape. If too loose, add a little flour or cheese to help bind them.

What if I don’t have an air fryer?

You can bake these potato balls in a conventional oven at 425°F (220°C) for 15-20 minutes, turning halfway through to ensure even browning. Alternatively, deep fry them for a crispier texture.