Description
Transform your leftover mashed potatoes into crispy, golden potato balls with this easy air fryer recipe.
Ingredients
- 2 cups leftover mashed potatoes
- 1/4 cup milk
- 2 tablespoons butter
- 1/4 cup sour cream
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
- 1/2 cup cheddar cheese (optional)
- 1/4 cup chives (optional)
- 1/4 cup bacon, cooked and chopped (optional)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
Instructions
- Boil the peeled and quartered potatoes in salted water until fork-tender (15-20 minutes).
- Drain the potatoes and return them to the pot.
- Mash the potatoes until smooth.
- Add milk, butter, and sour cream; mix until creamy.
- Season with salt, pepper, and garlic powder.
- Fold in optional add-ins like cheese, chives, or bacon.
- Cool the mixture completely by refrigerating for 30-60 minutes.
- Set up a dredging station with flour, beaten eggs, and panko breadcrumbs.
- Scoop out portions and roll them into balls.
- Dredge each ball in flour, dip in egg, then coat with panko breadcrumbs.
- Arrange on a parchment-lined baking sheet.
- Optional: Chill the coated balls for 30 minutes for extra crispiness.
- Preheat the air fryer to 400°F (200°C).
- Lightly spray the air fryer basket with cooking spray.
- Place the potato balls in a single layer in the basket.
- Air fry for 8-10 minutes, flipping halfway, until golden brown.
- Serve hot with your favorite dipping sauces.
Notes
For added flavor, consider using a mix of yellow and russet potatoes. They can be frozen before cooking for later use.