In a large bowl, combine the mashed potatoes, shredded cheese, crumbled bacon, chives, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Form the mixture into small balls, about the size of a golf ball. If the mixture is too sticky, refrigerate for 10-15 minutes to firm up.
Dip each ball first into the beaten egg, then roll in panko breadcrumbs until evenly coated.
Place the coated balls on a plate and refrigerate for another 10 minutes to set the coating.
Preheat the air fryer to 400°F. Place the potato balls in the air fryer basket, making sure they are not touching. Spray lightly with cooking spray.
Cook for 5 minutes, then flip the balls and cook for an additional 5 minutes, or until golden brown and crispy.
Serve immediately with your favorite dipping sauce.
Notes
If your mashed potatoes are very soft, add a little flour to help the balls hold their shape.
For a vegetarian version, omit the bacon or substitute it with a vegetarian alternative.
Leftover air fryer mashed potato balls can be reheated in the air fryer for 2-3 minutes to crisp them up again