Mashed Potato Balls (Air Fryer, Oven, Fried)

Got leftover mashed potatoes hanging out in your fridge? Don’t let them go to waste! Turn them into these crispy, golden mashed potato balls! They’re crunchy on the outside, creamy and cheesy on the inside, and come together in just minutes with a handful of simple ingredients.

This recipe is perfect for busy weeknights, holiday leftovers, or anytime you need a crowd-pleasing snack without heating up the oven. The air fryer makes it easy to get that deep-fried texture with far less oil (and cleanup). Plus, you can customize them with whatever you have on hand — think bacon bits, leftover veggies, or different cheeses — so it’s a smart way to stretch your grocery budget and reduce food waste.

No air fryer? No worries. I’ve included directions for baking in the oven and even frying these mashed potato balls to a golden brown in a bit of oil.

Whether you’re meal prepping for the week, looking for a quick appetizer, or simply craving something warm and crunchy, these mashed potato balls are the ultimate comfort-food remix.

Why you’ll love this recipe

• Saves money & reduces waste: turns leftover mash into a new snack, side, or appetizer.
• Weeknight-fast: 20–30 minutes hands-on (chill while you prep a salad or dip).
• Crowd-pleaser: crispy outside, creamy-cheesy inside—great for game day, potlucks, or holiday leftovers.

Ingredients to make Mashed Potato Balls

Leftover Mashed Potatoes – use cold mashed potatoes to make this recipe. The stiffer the mashed potatoes are the better as it helps the balls to hold their shape. If your mashed potatoes are too soft you can try mixing in a bit of instant mashed potatoes to help thicken them up.

Eggs – this is needed to hold the mixture together.

Shredded Cheese – I love to use shredded sharp cheddar cheese but you can use your favorite type of cheese for this recipe.

Breadcrumbs – I use panko breadcrumbs but you can use your favorite type of breadcrumb including homemade breadcrumbs.

Green Onions – use thinly sliced green onions.

Bacon – adds amazing flavor to this mashed potato balls. Cook the bacon until it is crisp and cut into small pieces. Don’t forget to save the bacon fat to use for creating other meals.

Seasoning: Salt and Black Pepper to taste.

Cooking Spray – helps to give the mashed potato balls a golden, crisp coating.

Step-by-step: Air fryer mashed potato balls

Mix potatoes, cheese, green onions & bacon in a large mixing bowl.

Shape into balls using an ice cream scoop or your hands.

Lay mashed potato balls on a parchment-lined baking sheet and freeze for 10 minutes.

Whisk the eggs in one bowl and pour the panko into another shallow bowl.

Dip the balls into the egg mixture and then the panko and lay back on baking sheet.

To make in Air Fryer:

Spray cooking oil on air fryer rack. dd as many mashed potato balls into the air fryer basket as you can fit without overcrowding and not touching (you will need to cook in batches). Air Fry at 375 degrees for 8 to 10 minutes.

Turn over if you want the coating extra crispy and bake another 3 to 5 minutes until golden brown.

Remove and let cool for at least 5 minutes before serving.

To make in the oven:

Follow the same directions as noted above to make the potato mixture, form into balls, dip in egg and roll in breadcrumbs. Place the mashed potato balls on a parchment lined baking sheet or spray the baking sheet with non stick cooking spray first.

Preheat the oven to 375 degrees.

Place baking sheet in oven and bake for 8 to 10 minutes. Turn the mashed potato balls over and bake for another 5 minutes or until golden brown.

To fry in oil:

Heat about 3 inches of oil in a large skillet. If you have a candy thermometer the oil should be about 375degrees. Fry the potato balls in batches until golden on all sides about 2 to 3 minutes each side. Drain the potato balls on a paper towel lined plate and season immediately with more salt.

Serve these mashed potato balls with sour cream, ketchup or your favorite dipping sauce.

Make-ahead, storage & reheating

Make-ahead (best): shape and chill up to 24 hours before air frying.

Fridge: cooked balls keep up to 4 days in an airtight container. Reheat at 375°F for 3–5 minutes in the air fryer to re-crisp.

Freeze (two ways):

Uncooked (better texture): freeze on a sheet pan, then bag up to 2 months. Air fry from frozen at 360–375°F, a few extra minutes.

Cooked: freeze up to 2 months; reheat at 350–375°F until hot and crisp.

Food-safety tip: Use leftover mashed potatoes within 3–4 days of cooking, and keep them chilled below 40°F.

Ingredient Swaps:

• Protein: swap out the diced bacon for finely chopped ham or leftover rotisserie chicken.
• Cheese: Use your favorite cheese. Try Parmesan, pepper jack, or smoked gouda for a change in flavor.
• Seasonings: You can add in additional seasonings to match the type of protein used or to change the flavor. Swap out the bacon and add a teaspoon or more of taco seasoning, ranch mix, curry powder, or smoked paprika to taste.
• Gluten-free: to make these mashed potato balls gluten free swap out the traditional bread crumbs and use your favorite gluten free breadcrumbs or panko.
• Dairy-free: use dairy-free shredded cheese in place of the traditional cheese.

Try some of these flavor combinations:

Loaded Bites: Bacon, cheddar and chives.

Jalapeño Popper: Diced jalapeños and cream cheese cubes.

Garlic-Parm: Parmesan in the coating, powdered garlic mixed into the potatoes and drizzle the finished mashed potato balls with a garlic butter mixture.

Buffalo Ranch: Mix powdered ranch seasoning mix into the potatoes. Serve with buffalo sauce to dip in.

FAQ’s:

Can I use instant mashed potatoes? Yes you can use instant mashed potatoes to make this recipe. Prepare them so they are a bit stiff by using slightly less liquid than what is indicated in the directions. Add in the other ingredients once the instant mashed potatoes are made. Add 1–2 tablespoons of instant flakes if the mixture feels too soft.

Falling apart: If you find that your mashed potato balls are falling apart it might be that the mashed potato mixture was too soft or warm. Try chilling them a bit longer or add in some instant mashed potatoes to stiffen up the mixture.

Soggy exterior: It’s likely that your mashed potato balls did not get enough airflow or were not baked or cooked in oil long enough. Avoid overcrowding in the air fryer or in the pan if cooking in oil. Try flipping the balls halfway through cooking to allow them to cook evenly. ,

Dry interior: The balls might be overcooked. Try reducing the cooking time 1–2 minutes or lower temp to 370°F. Try mixing in a little shredded mozzarella for moisture.

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Here’s other air fryer recipes you may enjoy:

Air Fryer Homemade Biscuits

Air Fryer Chicken Taquitos

Copycat Chipotle Chicken In The Air Fryer

Air Fryer Roasted Broccoli

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