Air Fryer Mashed Potato Croquettes

The air fryer is a game-changer for making golden, crisp mashed potato croquettes that stay soft and fluffy inside. It’s one of my favorite ways to breathe new life into my leftover mashed potatoes!

These croquettes are flavored with cheese, herbs, and just enough seasoning to make them irresistible. The air fryer keeps them light, crispy, and evenly browned without the mess of deep-frying — ideal for a quick side, snack, or party bite. What better way to use leftover mashed potatoes?

What I Love About This Recipe

• A delicious way to use leftovers. Mashed potatoes often sit forgotten in the fridge, but these croquettes transform them into something exciting. The cheeses and herbs elevate the flavor while the air fryer brings crispness with almost no oil.
• Crisp on the outside, creamy on the inside. The panko coating ensures a crunchy, golden shell, while the potato mixture stays soft, cheesy, and perfectly seasoned. It’s an unbeatable contrast of textures.
• Easy air fryer method. No deep frying, no splatter, and far less oil. The croquettes brown evenly with a quick spritz of cooking spray, and multiple batches reheat well without losing their crunch.
• Versatile for sides, snacks, or appetizers. Serve them with dips, alongside roasted meats, or as a party-friendly finger food. They’re hearty enough to stand on their own but pair effortlessly with many dishes.
• Simple to customize. Mix-ins like bacon, scallions, spices, or different cheeses fit right into the base recipe, so you can tailor the flavors to match your meal.

Ingredient Notes

• Mashed potatoes – Leftovers work perfectly, but make sure they’re firm enough to shape. Potatoes that are very soft or heavily buttered may need an extra spoonful of flour for structure.
• Gruyère cheese – Adds richness and a mild nutty flavor that melts beautifully. Mozzarella, cheddar, or fontina are excellent substitutes depending on what you have.
• Parmesan cheese – Sharp, salty, and essential for balancing the creamy interior. Pecorino can be used for a bolder flavor.
• Flour – Helps bind the potato mixture so the croquettes hold their shape as they cook.
• Panko breadcrumbs – Provide the signature crunch. Regular breadcrumbs work but produce a more uniform, less airy crust.
• Eggs – Create the adhesive layer that makes the panko cling evenly. Cold eggs thicken too much; room temperature eggs coat more smoothly.

Steps to Make Air Fryer Mashed Potato Croquettes

1. Mix the mashed potatoes with the cheeses, flour, and herbs until the mixture is thick and cohesive. Taste for seasoning before adding the egg, since the cheeses add saltiness.
2. Stir in the beaten egg to bind the mixture fully. Once combined, the mixture should be firm enough to roll into smooth balls without sticking excessively to your hands.
3. Set up a three-part breading station: flour for the first dusting, beaten eggs for moisture, and panko for the final crunch. Coat each shaped croquette lightly in flour, dip in egg, then roll gently in panko to form an even crust.
4. Preheat the air fryer basket with a light coating of spray to prevent sticking. Arrange the croquettes in a single layer with space between them so the air can circulate for even crisping.
5. Air fry until crisp and golden, shaking gently or turning once to promote even browning. Internal temperature matters here—the cheese and egg mixture should register at least 165°F to ensure the centers are heated through.
6. Transfer to a warm plate and repeat with the second batch. Serve immediately while the croquettes are at their crispiest.

Pro Tips

• Chill the potato mixture for easier shaping; cold potatoes hold their form better.
• Space the croquettes apart in the air fryer; overcrowding leads to steaming instead of crisping.
• Spray lightly with cooking oil for the best golden color—too much spray can soften the coating.
• Test one croquette first to gauge timing; air fryers vary in heat intensity and airflow.
• Keep finished croquettes warm in a low oven while you cook the remaining batch.

Recipe Variations

• Cheese: I love Gruyere or Fontina, but a sharp cheddar or pepper jack cheese could add another layer of flavor.
• Bacon: Add crumbled cooked bacon or crisp pancetta or prosciutto to the potatoes for a fantastic smoky and salty flavor.
• Herbs: Fresh herbs are best, but in a pinch, you could also use a blend, such as Italian seasoning or herbes de Provence.
• Sour Cream: Add sour cream to the mixture for a tangy flavor.
• Gluten-free option. Use gluten-free flour and gluten-free panko-style crumbs; the texture stays crisp and light.

What to Serve With Air Fryer Mashed Potato Croquettes

• Dips: For a fabulous snack, serve the croquettes with a dip, like a mixture of mayonnaise and Sriracha or sambal oelek.
• Sauce: Drizzle cheese sauce or béchamel over the croquettes for a luxurious side dish.
• Fried Fish: Serve the croquettes with fried fish for a delicious twist on fish and chips. Add a side of coleslaw for a satisfying meal.

How to Store

• Refrigerate leftover croquettes in a covered container for up to 3 days. The coating softens slightly but returns to crispness when reheated.
• Freeze uncooked or cooked croquettes on a baking sheet, then transfer to freezer bags. They hold up well for up to 3 months.
• Reheat in the air fryer until hot and crispy again. Avoid microwaving, which makes the coating soft and chewy.