Easy Vegan Potato Balls Made with Leftover Mashed Potatoes

There’s something irresistible about food that’s crispy, golden, and made for dipping. These vegan mashed potato balls check every box. They take the cozy comfort of mashed potatoes and turn it into a fun, snackable bite that feels perfect for parties, holidays, game day, or anytime you want something more exciting than the usual side dish.

Each one has that crave-worthy contrast of a crunchy outside and a soft, creamy center. Serve them hot with your favorite dip, and don’t be surprised when they disappear faster than anything else on the table.

Why Make Vegan Mashed Potato Balls?

Vegan mashed potato balls are a great way to make a familiar side dish feel more exciting. Instead of serving mashed potatoes the usual way, you can turn them into bite-sized pieces that are easy to share, dip, and serve for almost any occasion.

They’re especially useful when you want a recipe that feels a little more special without requiring complicated ingredients. The crispy coating adds texture, the dairy-free cheese gives them a rich flavor, and the green onions add just enough freshness to balance the creamy potato filling.

They also work well for mixed-diet gatherings because they’re egg-free, dairy-free, and still satisfying enough for everyone at the table. Serve them for holidays, game day, family dinners, or anytime you want a cozy potato recipe with a little extra crunch.

Key Ingredient Roles

Whenever I try to describe this recipe to someone, they’re often like, “Aqua-what?” So here’s a quick rundown of what each ingredient brings to this recipe.

Russet Potatoes

3 medium russet potatoes

I’ll often use these crispy mashed potato balls to use up leftover mashed potatoes. Whenever I don’t have any but still want to make them, I’ll use three medium-sized russet potatoes to make the filling.

Dairy-Free Cream Cheese

2 ounces dairy-free cream cheese

I like to use dairy-free cream cheese when I can because it adds the rich creaminess without the dairy. Let the cream cheese sit on the counter to soften before adding it to the mashed potatoes because that’ll make it easier to mix in.

Unsweetened Almond Milk

2 tablespoons unsweetened almond milk

Whenever I go dairy-free, I’ll use unsweetened almond milk as my default replacement for dairy milk because it has a similar fat and liquid content to 2% or “low-fat” milk. This means almond milk performs nearly the same as dairy milk in a recipe.

Plant-Based Butter

1 tablespoon plant-based butter

Sticks of plant-based butter are usually made with a variety of vegetable oil, which means they usually contain healthier fat than dairy butter does. I’ll usually use an olive oil-based butter alternative like Country Crock because olive oil usually has a high monounsaturated fat content, making it more heart-healthy than dairy butter.

Dairy-Free Cheddar Cheese

1/2 cup dairy-free cheddar cheese, shredded

I like to use dairy-free cheddar cheese for the cheesy flavor without the dairy. Dairy-free cheddar can be a little hard to find sometimes, but I’ll usually get a block of Daiya cheddar-style vegan cheese on Amazon and shred it at home.

Minced Dried Onion

1 teaspoon minced dried onion

Minced dried onion adds some mild onion flavor that perfectly complements the potatoes in these balls.

Onion Powder

1/2 teaspoon onion powder

Why use three variations of onion? I will admit, I’m a fan of onion with my potatoes! The amounts can be adjusted to your liking, but the onion powder makes these potato balls more interesting.

Garlic Powder

1/2 teaspoon garlic powder

Garlic powder adds the mild sweet-savory flavor of garlic without the mess of having to peel and mix garlic cloves.

Salt and Pepper

I’ll usually add salt”to taste” because it really brings out the flavor of a potato-based dish without overwhelming it with saltiness. You usually won’t need much more than 1/4 teaspoon of salt for this.

Pepper is a popular complement for salt because it adds a mild, earthy spice to any dish it’s added to. It has a slightly stronger flavor when it’s freshly ground, which is just something to be aware of when adding it to a recipe.

Aquafaba (Water from a can of chickpeas)

1/4 cup aquafaba

This is usually where I get odd looks even from some people who’ve been exploring vegan and vegetarian recipes because they’ve never heard of aquafaba. Generally, aquafaba is the liquid used for cooking legumes like chickpeas. It’s a little more viscous because some of the starches and proteins have been cooked out of the legumes and dissolved in the water. This makes it a decent egg replacement for cooking foods like these mashed potato balls that need an “adhesive” to make the bread crumbs stick to the mashed potatoes.

Panko Bread Crumbs

1 1/2 cups panko bread crumbs

We’ll use the panko bread crumbs to coat the mashed potato balls with. Unlike “regular” bread crumbs, panko bread crumbs are lighter and fluffier because they were made using crust-free bread crumbs.

It’s possible to get gluten-free panko bread crumbs if you prefer. If you want a little extra flavor, try Italian-style bread crumbs or seasoned bread crumbs.

Green Onion

1 tablespoon green onion, chopped (optional)

I like to use green onion as a garnish for these potato balls. You may also see them called scallions.

Method for Making Crispy Vegan Mashed Potato Balls

I like to jump right into making these mashed potato balls. If you already have the mashed potatoes handy, they’ll take less than an hour, so no reason to procrastinate.

Step One: Cook Potatoes or Prepare Mashed Potatoes

Place the potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, and cook for 20 minutes or until fork tender. Drain and mash with the handheld electric mixer.

Alternatively, heat up the leftover mashed potatoes until warm to the touch. Do not overheat or overcook, because they’ll cook more in the oven later.

Step Two: Preheat Oven and Prepare Baking Sheet

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line the baking sheet with parchment paper.

Step Three: Add Cream Cheese, Milk, and Butter

Mix the cream cheese, milk, and butter into the mashed potatoes until smooth and well-blended.

Step Four: Add onion powder, garlic powder, minced onion, salt, and pepper

Mix in the onion powder, garlic powder, minced onion, salt, and pepper until well-blended.

Step Five: Add Cheddar Cheese

Gently stir in the cheddar cheese.

Step Six: Prepare Aquafaba and Panko Crumbs

Pour the aquafaba into a shallow pan or bowl. Add the panko bread crumbs to a separate pan or bowl.

Step Seven: Shape Potato Balls

Shape potato mixture into 1½-inch balls.

Step Eight: Coat Potato Balls with Aquafaba and Panko Crumbs

Dip a potato ball into the aquafaba. Shake off excess aquafaba. Then roll the ball into the panko bread crumbs. Place the breaded potato ball on the baking sheet. Repeat with the rest of the mashed potatoes until they are all formed into potato balls. Lightly coat the potato balls with a cooking oil sprayer.

Step Nine: Bake Potato Balls

Bake the potato balls for 18-20 minutes until the crumbs are golden brown and crisp.

Step Ten: Transfer to Serving Bowl

Transfer the potato balls to a serving bowl. Garnish with the green onions, if desired.

Step Eleven: Serve Hot

Serve these potato balls while still hot. Optionally, you can serve them with favorite dips like ranch dressing, ketchup, or a creamy and mildly spicy dip like this chipotle sauce.

Making Ahead and Storing

I’ll often make the mashed potatoes ahead of time, or else I’ll have some left over. Mashed potatoes can be stored in the refrigerator for 2-3 days before being formed into balls for this recipe. They may just need to be revived with a source of moisture like almond milk or dairy-free sour cream.

The mashed potato balls can be stored in the refrigerator for up to 3 days. Reheat them in the oven or your air fryer for a few minutes to restore their crispy exterior.

Substitutions for Vegan Mashed Potato Balls

Any cheese that is similar to cheddar and melts easily will work. It’s important for the cheese to have a similar moisture content to cheddar, which typically has 37-39% moisture. Gouda or Colby would work just as well. Or you could leave out the cheese or use a dairy-based cheddar cheese if you have trouble finding dairy-free cheese. (Sargento is usually a good brand if you go with dairy-based cheese.)

Whenever I want a little extra flavor or a different garnish, I’ll often add chives, parsley, dill, thyme, or rosemary to the mashed potato mix or sprinkle them over the top.

Dairy-based cream cheese, milk, and butter will work if you don’t mind that the potato balls won’t be dairy-free.

Stumped for ideas for what to do with the chickpeas, or just don’t want to use aquafaba? A beaten large egg will work as the binder that holds the panko bread crumbs onto the mashed potato balls.

Try using an equivalent amount of sweet potato as a replacement for regular potatoes if you want a sweeter version. You may want to adjust the seasonings to suit: A little brown sugar and cinnamon can replace the garlic powder and onion-based seasonings.

Troubleshooting Guide for Crispy Vegan Mashed Potato Balls

I don’t think making these mashed potato balls are terribly difficult, but they can take a couple of tries to get exactly right! Here’s a troubleshooting chart for common issues with making them.

Problem	Why It Happens	How to Fix It
The potato mixture is too soft to roll	The mashed potatoes may be too warm, too creamy, or have too much liquid added.	Chill the mixture for 20 to 30 minutes before shaping. If it is still too soft, mix in 1 to 2 tablespoons of breadcrumbs or crushed cornflakes at a time until it firms up.
The balls fall apart while shaping	The mixture is not firm enough or the potatoes are too loose.	Use cold mashed potatoes when possible. Roll gently but firmly, and avoid making the balls too large. Smaller balls hold together better.
The coating will not stick	The outside of the potato balls may be too dry, or they were not fully coated in aquafaba.	Dip each ball completely in aquafaba, then roll it in crumbs right away. Press the coating gently onto the outside so it adheres.
The balls flatten while baking	The mixture is too soft or the oven was not hot enough when they went in.	Chill the shaped potato balls before baking. Make sure the oven is fully preheated before adding them.
The outside is not crispy enough	The coating may be too light, the balls may be too close together, or there is not enough oil.	Place them in a single layer with space between each one. Lightly spray with oil before baking, and flip halfway through for more even crisping.
The potato balls are browning too quickly	The coating is getting too much direct heat or the oven may run hot.	Move the pan to the center rack and check a few minutes early. If needed, lower the oven temperature slightly and bake until heated through.
The center is still cold	The balls may be too large or were very cold when placed in the oven.	Make smaller balls and bake a few minutes longer. If using chilled or frozen potato balls, add extra baking time as needed.
The balls taste bland	Mashed potatoes often need extra seasoning once they are mixed with other ingredients.	Taste the potato mixture before shaping. Add more salt, pepper, garlic powder, onion powder, nutritional yeast, or herbs as needed.
The texture is gummy	The potatoes may have been overmixed, or the mashed potatoes were too dense to start with.	Mix just until combined. Avoid overworking the potato mixture, especially if using leftover mashed potatoes.
The balls stick to the baking sheet	The pan was not lined or greased well enough.	Use parchment paper or a lightly greased baking sheet. Let the balls cool for a few minutes before removing them so the coating can set.
The coating gets soggy after baking	The balls may have cooled on the pan, trapping steam underneath.	Transfer them to a wire rack after baking. For best texture, serve them soon after they come out of the oven.
The balls break when reheated	They may be moved too soon or reheated too aggressively.	Reheat in the oven or air fryer until warm and crisp. Avoid microwaving if you want them to stay firm and crunchy.

FAQ About These Vegan Mashed Potato Balls

Have any questions about these crispy mashed potato balls? I did my best to answer some of the most commonly asked questions here. If you think of one I haven’t answered, feel free to ask in the comments section, and we’ll answer as soon as possible.

What kind of potatoes work best?

Russet potatoes and Yukon gold potatoes both work well. Russets give a fluffier texture, while Yukon gold potatoes create a creamier filling.

Can I use gluten-free bread crumbs?

Gluten-free panko bread crumbs work as well as “regular” bread crumbs. I usually like to check for a “certified gluten-free” label on the ingredients’ packaging whenever I make a gluten-free recipe.

Can I make these in the air fryer?

They can be made in the air fryer. Just keep in mind that they might not take as long to cook to a perfect golden brown on the outside, so you may need to check them sooner. Arrange them in a single layer of the air fryer basket and flip them halfway through for more even browning.

Can I fry them instead of baking them?

Sometimes I will fry them in a skillet for a more decadent appetizer. Just add enough cooking oil to the bottom of a skillet to cover the bottom and add the potato balls in a single layer. Cook for a few minutes on each side, flipping them as necessary to make sure they are a roughly even golden brown.

They can also be deep fried, which I sometimes like to do in peanut oil. Heat the oil to 375 degrees Fahrenheit, then add the balls and fry for 2-3 minutes until golden brown. Remove them with a long-handled spoon or tongs and transfer them to a plate lined with paper towels. Just be really careful not to burn yourself, because grease burns can be nasty!

What should I do with the chickpeas?

I typically like to toss them with a little olive oil, garlic, salt, and pepper. Then I’ll spread them on a tray and roast them while the potato balls are cooking. Makes a fun snack while I’m working on the rest of the meal!

What To Have With These Crispy Vegan Mashed Potato Balls

These crispy mashed potato balls can work as a snack on their own. However, I’ll have them as a side with one of these main dishes more often.

• Easy 20-Minute Open-Faced Tuna Melts
• Low-Carb Parmesan-Crusted Fish Fillets With Creamy Dijon Sauce
• Homemade Cheesecake Factory Miso Salmon
• Five Guys Copycat Burger Recipe
• Olive Garden Chicken Marsala

Did you try these crispy vegan mashed potato balls? Feel free to let us know what you think in the comments section, and don’t forget to rate this recipe!