Air Fryer Mashed Potato Balls Recipe

Introduction

Air fryer mashed potato balls are crispy on the outside and creamy inside, making them a delightful snack or appetizer. This recipe combines the comfort of classic mashed potatoes with a crunchy, golden breadcrumb coating, perfect for any occasion.

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)
• Dipping sauces such as ranch dressing, sour cream, ketchup, or garlic aioli

Instructions

1. 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 to medium and simmer for 15-20 minutes until fork-tender.
2. Step 2: Drain the potatoes in a colander, removing as much water as possible.
3. Step 3: Return the drained potatoes to the pot and mash using a potato masher or low-speed electric mixer until mostly smooth, being careful not to overmix.
4. Step 4: Add milk, butter, and sour cream to the mashed potatoes. Mix until creamy and well combined.
5. Step 5: Season with salt, pepper, and garlic powder to taste. Adjust seasonings as needed.
6. Step 6: Fold in optional add-ins like cheddar cheese, chives, and bacon if using, distributing evenly.
7. Step 7: Cool the mashed potatoes completely by spreading them in a shallow dish and refrigerating for 30-60 minutes for easier handling.
8. Step 8: Prepare three shallow dishes: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in the third.
9. Step 9: Scoop 1-2 tablespoons of the cooled mashed potatoes and roll into smooth balls, dampening hands if needed to prevent sticking.
10. Step 10: Coat each ball in flour, shaking off excess, then dip in beaten eggs, and finally roll in the panko breadcrumb mixture, pressing gently to adhere.
11. Step 11: Place the coated balls on a parchment-lined baking sheet and repeat until all are formed.
12. Step 12: Chill the coated balls in the refrigerator for at least 30 minutes (optional but recommended).
13. Step 13: Preheat the air fryer to 400°F (200°C) for 5 minutes and lightly spray the basket with cooking spray.
14. Step 14: Arrange the potato balls in a single layer in the basket, avoiding overcrowding, and air fry for 8-10 minutes, flipping halfway, until golden and crispy.
15. Step 15: Remove the balls when heated through (165°F/74°C internal temperature) and serve immediately with your favorite dipping sauces.

Tips & Variations

• Use whole milk and unsalted butter for the creamiest mashed potatoes.
• Add cooked bacon, cheddar cheese, or fresh chives for extra flavor and texture.
• Chilling the mashed potato balls before air frying helps them hold their shape better.
• For a crispier coating, double-dip in egg and breadcrumbs before air frying.

Storage

Store leftover potato balls in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes to regain crispiness. They can also be frozen before air frying; thaw in the fridge and cook as usual.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of using an air fryer?

Yes, you can bake the potato balls on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes, turning halfway to ensure even browning.

Can I make the mashed potato balls ahead of time?

Absolutely! Prepare and coat the balls, then chill them in the refrigerator for a few hours or overnight before air frying to save time.

Air Fryer Mashed Potato Balls Recipe

Print Recipe

★★★★★

4.6 from 94 reviews

Crispy and creamy Air Fryer Mashed Potato Balls made with tender mashed potatoes, seasoned with garlic and herbs, coated in panko breadcrumbs, and air fried to golden perfection. These bite-sized snacks are perfect for parties or as a comforting appetizer, served with various dipping sauces like ranch, sour cream, ketchup, or garlic aioli.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 24–30 potato balls 1x
• Category: Appetizer
• Method: Air Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Mashed Potato Base

• 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)

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

Additional Ingredients

• Cooking spray (olive oil or avocado oil recommended)
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives
• 2 tablespoons cooked and crumbled bacon

Dipping Sauces (Optional)

• Ranch dressing
• Sour cream
• Ketchup
• Garlic aioli

Instructions

1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
2. Drain the Potatoes: Once the potatoes are cooked, carefully drain them in a colander. Make sure to remove as much water as possible.
3. Return to the Pot: Put the drained potatoes back into the pot.
4. Mash the Potatoes: Using a potato masher or an electric mixer (on low speed), mash the potatoes until they are mostly smooth. Be careful not to overmix.
5. Add the Wet Ingredients: Add the milk, butter, and sour cream to the mashed potatoes. Continue to mash or mix until everything is well combined and the potatoes are creamy and smooth.
6. Season the Potatoes: Season the mashed potatoes with salt, pepper, and garlic powder (if using). Taste and adjust the seasonings as needed.
7. Incorporate Optional Add-ins (Optional): If you’re using cheddar cheese, chives, or bacon, gently fold them into the mashed potatoes until evenly distributed.
8. Cool the Mashed Potatoes: Allow the mashed potatoes to cool completely. Spread them in a shallow dish and refrigerate for 30-60 minutes to make them easier to handle and form into balls.
9. Set up the Dredging Station: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper.
10. Scoop the Mashed Potatoes: Using a spoon or small ice cream scoop, portion out 1-2 tablespoons of mashed potato.
11. Roll into Balls: Roll the portion between your palms to form smooth balls. Lightly dampen hands with water if sticky.
12. Dredge in Flour: Roll each ball in flour, coating completely, and shake off excess.
13. Dip in Egg: Coat the floured ball in beaten egg, letting excess drip off.
14. Coat in Panko Breadcrumbs: Roll the ball in the seasoned panko breadcrumb mixture, pressing gently to adhere an even coating.
15. Place on Baking Sheet: Arrange the coated balls on a parchment-lined baking sheet.
16. Repeat: Continue forming, coating, and placing the remaining mashed potato balls.
17. Chill (Optional but Recommended): Refrigerate the coated balls for at least 30 minutes to help them firm up.
18. Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for 5 minutes.
19. Prepare the Air Fryer Basket: Lightly spray the basket with cooking spray.
20. Arrange the Potato Balls: Place the balls in a single layer without overcrowding. Cook in batches if necessary.
21. Air Fry: Cook for 8-10 minutes, flipping halfway, until golden brown and crispy, and internal temperature reaches at least 165°F (74°C).
22. Remove and Serve: Carefully remove the potato balls and serve immediately with your choice of dipping sauces like ranch, sour cream, ketchup, or garlic aioli.

Notes

• Cooling the mashed potatoes before forming into balls is key to preventing them from falling apart.
• Use fresh panko breadcrumbs for the crispiest coating.
• Do not overcrowd the air fryer basket to ensure even cooking and crispiness.
• Optional add-ins like cheddar, bacon, and chives add extra flavor and texture but can be omitted for a simpler version.
• Refrigerating the coated balls before air frying helps them hold their shape better during cooking.
• These can be served with a variety of dipping sauces such as ranch, sour cream, ketchup, or garlic aioli.

Keywords: mashed potato balls, air fryer potato balls, crispy potato bites, appetizer, snack, air fryer recipes