Air Fryer Mashed Potato Balls

Air Fryer Mashed Potato Balls are crispy on the outside and pillowy soft in the middle, made with leftover mashed potatoes, crumbled bacon and cheddar cheese. No deep frying required!

Course Appetizer

Cuisine American, Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings potato balls

Calories 91kcal

Author Leanne Combden

Ingredients

2 cups cold mashed potatoes
¾ cup cooked, crumbled bacon about 7-8 slices
¾ cup shredded cheddar cheese
½ cup all purpose flour
1 large egg
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fine sea salt
¼ cup plain breadcrumbs
½ teaspoon paprika
spray oil

US Customary - Metric

Instructions

In a large bowl, add the mashed potatoes, bacon, cheese, flour, egg, Italian seasoning, garlic powder, onion powder and salt. Use a fork to mix together until well combined.
In a small bowl, whisk together the breadcrumbs and paprika.
Use a 1.5 inch scoop to portion out the potato mixture and roll into balls. (You should get about 16 balls). Roll each ball in the breadcrumb mixture.
Coat the bottom of the air fryer basket with spray oil. Place the potato balls in the air fryer basket in a single layer. Spritz the tops with spray oil.
Air fry at 400F for 14-16 minutes, or until puffed up and golden on the outside.

Notes

Grease the basket. You'll want to spray the bottom of the air fryer basket with some oil to prevent the bottoms of the potato balls from sticking.
Thin potatoes. If your mashed potatoes are really thin, just add a bit more flour until the mixture holds together.
Dry potatoes. If your mashed potatoes are dry, just add a splash of milk or cream.
Seasoning. If your mashed potatoes are heavily seasoned, you may wish to cut back on the added seasoning for the potato balls.
Sticky hands. Your hands will get sticky as you roll the potato balls. Wetting your hands helps, but I like to wear cooking gloves.

Nutrition