Leftover Air Fryer Mashed Potato Balls
37 min
|
easy
Recipe by Eunice
Introduction
Give those leftover mashed potatoes a glow-up with crisp-on-the-outside, cheesy-on-the-inside balls seasoned with garlic and green onion, blasted in the air fryer so you skip the grease.
Perfect for game day, holiday grazing, or a snack while the steak rests, they cook fast with minimal oil and absolutely demand a dunk in that garlicky lemon aioli.
Ingredients (4 servings)
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Ingredients
- 2 cups leftover mashed potatoes, cold leftover mashed potatoes
- 1 cup shredded white cheddar cheese shredded white cheddar cheese 4 oz
- ½ cup grated Parmesan cheese grated Parmesan cheese 1.43 oz
- 2 green onions, finely chopped green onions 0.29 bunch
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 large egg, beaten large egg 1 ct
- 1 cup plain breadcrumbs plain breadcrumbs 3.33 oz
- olive oil cooking spray olive oil cooking spray 0.01 fl oz
Ingredients for Garlic Aioli (For Dipping)
- ½ cup mayonnaise mayonnaise 4 fl oz
- 2 cloves garlic, roasted or finely minced garlic 0.18 head
- 1 tsp fresh lemon juice lemon 0.11 ct (for fresh lemon juice)
- ½ tsp Dijon mustard Dijon mustard 0.1 oz
- pinch salt salt
- pinch freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Leftover Air Fryer Mashed Potato Balls
-
Preheat and set the stage
Preheat the air fryer to 390 F and let it run at least 3 minutes so the first batch actually crisps.
Lightly spray the basket or line it with perforated parchment to prevent sticking.
-
Mix the potato base
In a large bowl, combine the cold mashed potatoes, white cheddar, Parmesan, green onions, garlic powder, onion powder, salt, and pepper.
Stir in half of the beaten egg to bind, reserving the rest for coating.
-
Chill for control
Refrigerate the mixture for 10 minutes so it firms up and shapes cleanly.
-
Shape tight little balls
Scoop heaping tablespoon portions and roll firmly into golf ball sized rounds so there are no cracks.
Pack them with conviction so they do not burst in the air fryer.
-
Set up the coating
Thin the remaining beaten egg with 1 tablespoon water to stretch it.
Pour breadcrumbs into a shallow dish and season them with a pinch of salt and a little paprika if you like color.
-
Bread and oil
Dip each potato ball in the egg, let the excess drip, then roll in breadcrumbs and press to fully coat.
Lightly spray all sides with olive oil spray for that shattering crunch.
-
Air fry to golden
Arrange in a single layer with space between each ball.
Air fry at 390 F for 6 minutes, flip, spray again, and cook 5 to 6 minutes more until deeply golden and hot inside.
-
Whisk the garlic aioli
Stir together the mayonnaise, garlic, lemon juice, Dijon, salt, and black pepper until smooth.
Let it sit 5 minutes so the garlic mellows and the flavors settle down.
-
Serve hot
Rest the potato balls for 2 minutes so the cheese calms down, then pile on a platter.
Serve with the garlic aioli for dipping and a shower of extra scallions if you are feeling cute.
Substitutions
- Breadcrumbs -> Gluten-free panko or crushed plantain chips
- Gluten-free panko stays light and crunchy in the air fryer, while crushed plantain chips bring serious crisp and a toasty, savory vibe without changing the golden color.
- White cheddar -> Gruyere or Monterey Jack
- Gruyere melts lush and nutty and stays pale like white cheddar, while Monterey Jack gives a milky stretch and keeps the interior creamy without overpowering the Parmesan.
- Egg binder -> Aquafaba or thin mayo
- Two tablespoons aquafaba whisked until lightly foamy binds the mix and helps crumbs stick, or use 1 tablespoon mayonnaise thinned with water for a surprisingly solid glue that fries up crisp.
Tips
- Start with stiff, cold mash
- If your leftovers were super creamy, stir in 2 to 3 tablespoons breadcrumbs or a spoon of Parmesan to firm the texture before shaping.
- Chill or quick-freeze before frying
- A 10 to 15 minute chill or 8 minute freezer stint keeps the balls tight so they do not crack or ooze cheese early.
- Season the crumbs, not just the potatoes
- Breadcrumbs are a blank canvas, so add salt, pepper, paprika, or onion powder to carry flavor straight to that crispy crust.
- Do not crowd the basket
- Leave space so hot air actually circulates, or you will steam instead of crisp; cook in batches if needed and keep finished ones on a rack so the bottoms stay crunchy.
- Finish hot for extra crunch
- For a louder crackle, bump to 400 F for the final 1 to 2 minutes while watching closely for deep golden color.
- Garlic control in the aioli
- Roasted garlic is sweet and round, raw garlic is spicy and sharp; rest the sauce a few minutes and adjust with lemon and salt until it sings, not shouts.
Nutrition Facts *
| Energy | 659 | kcal |
|---|---|---|
| Protein | 20 | g |
| Total Fat | 40 | g |
| Carbohydrates | 54 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My potato balls are falling apart. What went wrong?
- The mixture was likely too soft or warm. Use cold mashed potatoes, add a bit more Parmesan or breadcrumbs to firm, and chill the shaped balls before coating and air frying.
- They are not getting crispy in the air fryer. How do I fix that?
- Preheat fully, spray lightly with oil, do not crowd, and flip halfway. Use panko or a coarser crumb, and finish at a higher temperature for the last minute.
- Can I bake these instead of air frying?
- Yes. Bake on a parchment lined sheet at 425 F for 14 to 18 minutes, turning once and brushing or spraying with oil for color and crunch.
- How do I make them ahead for a party?
- Shape and bread, then freeze on a sheet until solid and store in a zip bag up to 1 month. Air fry from frozen at 390 F for 13 to 15 minutes, spraying with oil and turning halfway.
- The centers are still cold when the outside is brown. What should I do?
- Lower the temperature to 360 F and cook a few more minutes to let heat penetrate without over-browning, or start from room-temp balls for more even heating.
- My aioli tastes harsh and garlicky. How can I mellow it?
- Let it rest 10 minutes, then add a pinch of sugar and an extra squeeze of lemon. Next time use roasted garlic or grate raw garlic ultra-fine to avoid raw chunks.
Serving Suggestions
Hot potato balls love a sidekick, so bring the heat with a drizzle of hot honey or a sprinkle of crushed chile, and add chopped chives for a fresh snap.
They play nicely with a crisp salad and something bubbly, or serve them slider-style with pickles for a bite that is crunchy, creamy, and a little dangerous.
More pairings:
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