Air Fryer Mashed Potato Balls: Crispy on the outside, fluffy on the inside, and bursting with flavor prepare to meet your new favorite appetizer (or side dish!). Forget everything you thought you knew about leftover mashed potatoes because this recipe transforms them into golden-brown orbs of pure deliciousness.
While the exact origins of fried mashed potato balls are a bit hazy, the concept of repurposing leftovers into something new and exciting is as old as cooking itself. Many cultures have variations on this theme, from croquettes in France to potato cakes in Ireland. This air fryer version offers a modern, healthier twist on a classic comfort food.
What’s not to love? The contrast between the crunchy exterior and the creamy interior is simply irresistible. Plus, these air fryer mashed potato balls are incredibly easy to make, requiring minimal ingredients and effort. They’re perfect for using up leftover mashed potatoes from Thanksgiving or Christmas dinner, or you can whip up a fresh batch just for this recipe. Whether you’re serving them as a party snack, a side dish with your favorite protein, or even a fun treat for the kids, these little bites are guaranteed to be a hit. Get ready to experience mashed potatoes in a whole new way!
Ingredients:
- For the Mashed Potatoes:
- 2 lbs Russet potatoes, peeled and quartered
- 1/2 cup milk (whole milk recommended for richness)
- 4 tablespoons butter, unsalted
- 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)
- For the 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
- For Air Frying:
- Cooking spray (olive oil or avocado oil recommended)
- Optional Add-ins for Mashed Potatoes:
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons cooked and crumbled bacon
- Optional Dipping Sauces:
- Ranch dressing
- Sour cream
- Ketchup
- Garlic aioli
Preparing the Mashed Potatoes:
- 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. You should be able to easily pierce them with a fork without much resistance.
- Drain the Potatoes: Once the potatoes are cooked, carefully drain them in a colander. Make sure to remove as much water as possible. Letting them sit in the colander for a minute or two can help with this.
- Return to the Pot: Put the drained potatoes back into the pot.
- 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, as this can make them gummy. If using an electric mixer, start on low and gradually increase the speed to avoid splattering.
- 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.
- Season the Potatoes: Season the mashed potatoes with salt, pepper, and garlic powder (if using). Taste and adjust the seasonings as needed. Remember, you can always add more, but you can’t take it away!
- Incorporate Optional Add-ins (Optional): If you’re using any of the optional add-ins like cheddar cheese, chives, or bacon, gently fold them into the mashed potatoes until they are evenly distributed.
- Cool the Mashed Potatoes: This is a crucial step! Allow the mashed potatoes to cool completely. This will make them easier to handle and form into balls. You can speed up the cooling process by spreading the mashed potatoes in a shallow dish and placing them in the refrigerator for about 30-60 minutes. The colder the potatoes, the better they will hold their shape during the coating and air frying process.
Preparing the Coating Station:
- Set up the Dredging Station: Prepare three shallow dishes or bowls. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs until they are well combined. In the third dish, combine the panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mix well to ensure the spices are evenly distributed throughout the breadcrumbs.
- Prepare Your Workspace: Make sure you have a clean and organized workspace. This will make the coating process much smoother and less messy. Have a baking sheet lined with parchment paper ready to place the coated potato balls on before air frying.
Forming and Coating the Potato Balls:
- Scoop the Mashed Potatoes: Using a spoon or a small ice cream scoop, scoop out portions of the cooled mashed potatoes. Aim for about 1-2 tablespoons per ball.
- Roll into Balls: Gently roll each portion of mashed potatoes between your palms to form a smooth ball. If the potatoes are sticking to your hands, you can lightly dampen your hands with water.
- Dredge in Flour: Roll each potato ball in the all-purpose flour, making sure it is completely coated. Shake off any excess flour. This helps the egg adhere better.
- Dip in Egg: Dip the floured potato ball into the beaten eggs, ensuring it is fully coated. Let any excess egg drip off.
- Coat in Panko Breadcrumbs: Roll the egg-coated potato ball in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well. Make sure the entire ball is evenly coated with breadcrumbs.
- Place on Baking Sheet: Place the coated potato ball on the prepared baking sheet.
- Repeat: Repeat steps 1-6 with the remaining mashed potatoes until all the balls are formed and coated.
- Chill (Optional but Recommended): For best results, place the baking sheet with the coated potato balls in the refrigerator for at least 30 minutes. This will help the coating set and prevent the balls from falling apart during air frying. You can even chill them for longer, up to a few hours.
Air Frying the Potato Balls:
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes. This ensures even cooking and crispy results.
- Prepare the Air Fryer Basket: Lightly spray the air fryer basket with cooking spray. This will prevent the potato balls from sticking.
- Arrange the Potato Balls: Carefully place the coated potato balls in the air fryer basket in a single layer. Avoid overcrowding the basket, as this will prevent them from cooking evenly and getting crispy. You may need to cook them in batches.
- Air Fry: Air fry for 8-10 minutes, or until the potato balls are golden brown and crispy. Flip them halfway through the cooking time to ensure even browning on all sides. Keep a close eye on them, as air fryers can vary in cooking time.
- Check for Doneness: The potato balls are done when they are golden brown and crispy on the outside and heated through on the inside. You can test the internal temperature with a food thermometer; it should reach at least 165°F (74°C).
- Remove and Serve: Carefully remove the air-fried potato balls from the air fryer basket and place them on a serving plate.
- Repeat (if necessary): Repeat the air frying process with the remaining potato balls, ensuring the air fryer basket is lightly sprayed with cooking spray before each batch.
- Serve Immediately: Serve the air fryer mashed potato balls immediately while they are hot and crispy.
Serving Suggestions:
- Dipping Sauces: Serve the potato balls with your favorite dipping sauces, such as ranch dressing, sour cream, ketchup, or garlic aioli.
- Garnish: Garnish with chopped fresh chives or parsley for a pop of color and flavor.
- Side Dish: These potato balls make a great side dish for burgers, chicken, steak, or any other main course.
- Appetizer: They also make a delicious appetizer for parties or gatherings.
Tips and Tricks:
- Don’t Overmix the Potatoes: Overmixing the mashed potatoes can result in a gummy texture. Mash or mix them just until they are smooth and creamy.
- Cool the Potatoes Completely: Cooling the mashed potatoes is essential for forming the balls and preventing them from falling apart during coating and air frying.
- Chill the Coated Balls: Chilling the coated potato balls in the refrigerator for at least 30 minutes helps the coating set and prevents them from becoming soggy.
- Don’t Overcrowd the Air Fryer: Overcrowding the air fryer basket will prevent the potato balls from cooking evenly and getting crispy. Cook them in batches if necessary.
- Adjust Cooking Time: Air fryers can vary in cooking time, so keep a close eye on the potato balls and adjust the cooking time as needed.
- Use Fresh
Conclusion:
And there you have it! These Air Fryer Mashed Potato Balls are truly a game-changer. I know, I know, you might be thinking, “Mashed potatoes…in the air fryer?” But trust me on this one. The crispy, golden-brown exterior combined with the creamy, fluffy interior is an absolute textural delight. They’re so much more than just a side dish; they’re an experience!
Why is this recipe a must-try? Well, first and foremost, it’s incredibly easy. We’re talking minimal ingredients and a straightforward process that even the most novice cook can master. Secondly, it’s a fantastic way to use up leftover mashed potatoes. No more throwing away perfectly good food! Instead, you’re transforming them into something new and exciting. And finally, let’s be honest, who doesn’t love a good crispy potato? The air fryer gives you that satisfying crunch without all the extra oil and mess of deep frying. It’s a win-win!
But the fun doesn’t stop there! These Air Fryer Mashed Potato Balls are incredibly versatile. Serve them as a side dish with your favorite protein, like grilled chicken, steak, or fish. They’re also fantastic as an appetizer for parties or gatherings. Imagine setting out a platter of these golden beauties with a variety of dipping sauces ranch, sriracha mayo, or even a simple garlic aioli. Your guests will be raving about them!
Looking for some variations? Get creative! Try adding shredded cheese, chopped bacon, or diced chives to the mashed potato mixture before forming the balls. For a spicier kick, incorporate a pinch of cayenne pepper or some finely chopped jalapeños. You could even coat the balls in different types of breadcrumbs panko for extra crunch, Italian breadcrumbs for added flavor, or even crushed cornflakes for a unique twist. The possibilities are endless!
I personally love serving these with a dollop of sour cream and a sprinkle of fresh parsley. It adds a touch of freshness and creaminess that perfectly complements the crispy potatoes. Another great option is to serve them alongside a hearty gravy. The combination of the crispy balls and the rich gravy is simply divine.
I’m so excited for you to try this recipe and discover just how amazing Air Fryer Mashed Potato Balls can be. I truly believe they’ll become a new favorite in your household. So, gather your ingredients, preheat your air fryer, and get ready to experience potato perfection!
And now, for the most important part: I want to hear from you! Once you’ve made these, please share your experience. Did you try any variations? What dipping sauces did you use? What did your family think? Leave a comment below and let me know! I love hearing your feedback and seeing your creations. Happy cooking! I am sure you will love this recipe as much as I do.
Air Fryer Mashed Potato Balls: The Crispiest Recipe Ever!
Crispy on the outside, fluffy on the inside! These air fryer mashed potato balls are a delicious and easy appetizer or side dish. Coated in panko breadcrumbs and air-fried to golden perfection, they're perfect with your favorite dipping sauce.
Ingredients
- 2 lbs Russet potatoes, peeled and quartered
- 1/2 cup milk (whole milk recommended for richness)
- 4 tablespoons butter, unsalted
- 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
- 2 tablespoons chopped fresh chives
- 2 tablespoons cooked and crumbled bacon
- Ranch dressing
- Sour cream
- Ketchup
- Garlic aioli
Instructions
- 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.
- Drain the Potatoes: Once the potatoes are cooked, carefully drain them in a colander. Make sure to remove as much water as possible.
- Return to the Pot: Put the drained potatoes back into the pot.
- 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.
- 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.
- Season the Potatoes: Season the mashed potatoes with salt, pepper, and garlic powder (if using). Taste and adjust the seasonings as needed.
- Incorporate Optional Add-ins (Optional): If you’re using any of the optional add-ins like cheddar cheese, chives, or bacon, gently fold them into the mashed potatoes until they are evenly distributed.
- Cool the Mashed Potatoes: Allow the mashed potatoes to cool completely. This will make them easier to handle and form into balls. You can speed up the cooling process by spreading the mashed potatoes in a shallow dish and placing them in the refrigerator for about 30-60 minutes.
- Set up the Dredging Station: Prepare three shallow dishes or bowls. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs until they are well combined. In the third dish, combine the panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mix well.
- Scoop the Mashed Potatoes: Using a spoon or a small ice cream scoop, scoop out portions of the cooled mashed potatoes (about 1-2 tablespoons per ball).
- Roll into Balls: Gently roll each portion of mashed potatoes between your palms to form a smooth ball. Lightly dampen your hands with water if the potatoes are sticking.
- Dredge in Flour: Roll each potato ball in the all-purpose flour, making sure it is completely coated. Shake off any excess flour.
- Dip in Egg: Dip the floured potato ball into the beaten eggs, ensuring it is fully coated. Let any excess egg drip off.
- Coat in Panko Breadcrumbs: Roll the egg-coated potato ball in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well. Make sure the entire ball is evenly coated with breadcrumbs.
- Place on Baking Sheet: Place the coated potato ball on a baking sheet lined with parchment paper.
- Repeat: Repeat steps 10-15 with the remaining mashed potatoes until all the balls are formed and coated.
- Chill (Optional but Recommended): Place the baking sheet with the coated potato balls in the refrigerator for at least 30 minutes (or up to a few hours).
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Prepare the Air Fryer Basket: Lightly spray the air fryer basket with cooking spray.
- Arrange the Potato Balls: Carefully place the coated potato balls in the air fryer basket in a single layer. Avoid overcrowding the basket. You may need to cook them in batches.
- Air Fry: Air fry for 8-10 minutes, or until the potato balls are golden brown and crispy. Flip them halfway through the cooking time to ensure even browning on all sides.
- Check for Doneness: The potato balls are done when they are golden brown and crispy on the outside and heated through on the inside (at least 165°F/74°C).
- Remove and Serve: Carefully remove the air-fried potato balls from the air fryer basket and place them on a serving plate.
- Repeat (if necessary): Repeat the air frying process with the remaining potato balls, ensuring the air fryer basket is lightly sprayed with cooking spray before each batch.
- Serve Immediately: Serve the air fryer mashed potato balls immediately while they are hot and crispy with your favorite dipping sauces.
Notes
- Don’t overmix the mashed potatoes, or they will become gummy.
- Cooling the mashed potatoes completely is essential for forming the balls and preventing them from falling apart.
- Chilling the coated balls helps the coating set and prevents them from becoming soggy.
- Don’t overcrowd the air fryer basket.
- Air fryers can vary in cooking time, so keep a close eye on the potato balls.
- Serve with your favorite dipping sauces like ranch, sour cream, ketchup, or garlic aioli.
- Garnish with chopped fresh chives or parsley.
