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Air Fryer Mashed Potato Balls: The Crispiest Recipe Ever! Recipe

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★★★★★

4.7 from 135 reviews

These Air Fryer Mashed Potato Balls are irresistibly crispy on the outside and creamy on the inside, making them the perfect snack or appetizer. Made with smooth mashed potatoes mixed with butter, sour cream, and optional add-ins like cheddar cheese, chives, and bacon, then coated in seasoned panko breadcrumbs and air fried to golden perfection. Serve with ranch, garlic aioli, ketchup, or sour cream for dipping.

Ingredients

Scale

Mashed Potatoes

  • 2 lbs Russet potatoes, peeled and quartered
  • 1/2 cup whole milk
  • 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)
  • 1/4 cup shredded cheddar cheese (optional)
  • 2 tablespoons chopped fresh chives (optional)
  • 2 tablespoons cooked and crumbled bacon (optional)

Coating

  • 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)

Dipping Sauces

  • Ranch dressing
  • Sour cream
  • Ketchup
  • Garlic aioli

Instructions

  1. Boil the Potatoes: Place peeled and quartered potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until tender.
  2. Drain the Potatoes: Drain potatoes thoroughly using a colander, removing as much water as possible.
  3. Return to the Pot: Place drained potatoes back into the pot to prepare for mashing.
  4. Mash the Potatoes: Mash the potatoes with a masher or low-speed electric mixer until mostly smooth without overmixing.
  5. Add the Wet Ingredients: Mix in milk, butter, and sour cream until the potatoes become creamy and smooth.
  6. Season the Potatoes: Add salt, pepper, and optional garlic powder, tasting and adjusting seasoning as necessary.
  7. Incorporate Optional Add-ins: Gently fold in cheddar cheese, fresh chives, and bacon if using.
  8. Cool the Mashed Potatoes: Spread mashed potatoes in a shallow dish and refrigerate for 30-60 minutes until completely cooled for easier handling.
  9. Set up the Dredging Station: Arrange three shallow dishes with flour, beaten eggs, and a mixture of panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
  10. Scoop the Mashed Potatoes: Use a spoon or small ice cream scoop to portion 1-2 tablespoons of mashed potatoes for each ball.
  11. Roll into Balls: Form scooped mashed potatoes into smooth balls by rolling between palms; dampen hands if sticky.
  12. Dredge in Flour: Coat each ball thoroughly with all-purpose flour, shaking off excess.
  13. Dip in Egg: Dip floured balls into beaten egg, allowing excess to drip off.
  14. Coat in Panko Breadcrumbs: Roll the egg-coated balls in the seasoned panko mixture, pressing gently to adhere evenly.
  15. Place on Baking Sheet: Arrange coated potato balls on a parchment-lined baking sheet.
  16. Repeat: Continue forming and coating remaining mashed potato balls.
  17. Chill: Refrigerate the coated balls for at least 30 minutes to firm up the coating.
  18. Preheat the Air Fryer: Preheat air fryer to 400°F (200°C) for 5 minutes.
  19. Prepare the Air Fryer Basket: Lightly spray the air fryer basket with cooking spray.
  20. Arrange the Potato Balls: Place potato balls in a single layer in the air fryer basket, avoiding overcrowding.
  21. Air Fry: Cook for 8-10 minutes, flipping halfway, until golden brown and crispy.
  22. Check for Doneness: Ensure the exterior is crispy and the interior is heated through to at least 165°F (74°C).
  23. Remove and Serve: Carefully transfer potato balls to a serving plate.
  24. Repeat (if necessary): Air fry remaining batches, spraying basket before each batch.
  25. Serve Immediately: Serve hot and crispy with preferred dipping sauces.

Notes

  • Cooling the mashed potatoes before forming the balls prevents them from falling apart during coating and cooking.
  • Adding optional cheddar, chives, or bacon boosts flavor but can be omitted for a simpler version.
  • Do not overcrowd the air fryer basket to ensure even cooking and crispiness.
  • Use cooking spray to help create a golden crust without deep frying.
  • If no air fryer is available, these can be baked at 425°F (220°C) for 20-25 minutes, turning halfway.
  • For a crispier crust, double coat the potato balls by repeating the egg and breadcrumb steps.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the air fryer for best texture.

Keywords: air fryer mashed potato balls, crispy potato balls, mashed potato appetizer, air fryer snacks, crispy mashed potatoes

Find it online: https://miarosetti.com/air-fryer-mashed-potato-balls-the-crispiest-recipe-ever-recipe/