Mashed Potato Bombs are crispy, cheesy, and delicious bite-sized treats made from creamy mashed potatoes, stuffed with gooey cheese, and coated in a golden, crunchy crust. Perfect as an appetizer, side dish, or snack, these potato bombs are easy to make and impossible to resist. Serve them with your favorite dipping sauce for an extra flavorful bite!
Why You’ll Love This Recipe
- Crispy outside, creamy inside – The perfect contrast in textures.
- Great for leftovers – A fun way to use up extra mashed potatoes.
- Kid-friendly – A delicious snack the whole family will enjoy.
- Customizable – Add bacon, jalapeños, or your favorite seasonings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mashed potatoes (cooled)
- Cheddar cheese (cubed)
- Egg
- Flour
- Breadcrumbs (Panko or regular)
- Garlic powder
- Onion powder
- Salt and pepper
- Oil (for frying)
Directions
- Prepare the Potatoes: If using fresh mashed potatoes, let them cool completely before handling.
- Shape the Bombs: Take a spoonful of mashed potatoes, flatten it in your hand, and place a cube of cheese in the center. Wrap the potatoes around the cheese, forming a ball.
- Coat the Balls: Roll each potato ball in flour, dip in beaten egg, and coat with breadcrumbs.
- Fry Until Golden: Heat oil in a pan over medium heat and fry the potato bombs until crispy and golden brown, about 2-3 minutes per side. Drain on paper towels.
- Serve: Enjoy warm with dipping sauces like ranch, sour cream, or marinara.
Servings and Timing
- Servings: 12-15 potato bombs
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Bacon & Cheese: Mix crumbled bacon into the mashed potatoes.
- Spicy Kick: Add diced jalapeños or hot sauce for heat.
- Baked Option: Bake at 400°F (200°C) for 20 minutes instead of frying.
- Herb-Infused: Add chopped parsley or chives for extra flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or air-fry at 375°F for 5 minutes.
FAQs
Can I use instant mashed potatoes?
Yes, but make sure they are thick and not too runny.
What cheese works best?
Cheddar, mozzarella, or pepper jack melt beautifully inside.
Can I make these ahead of time?
Yes, shape and coat them, then refrigerate until ready to fry or bake.
How do I make them gluten-free?
Use gluten-free flour and breadcrumbs.
Can I air-fry these?
Yes! Air-fry at 375°F for 8-10 minutes, shaking halfway through.
Do I need to chill them before frying?
Chilling for 30 minutes helps them hold their shape better.
What dipping sauces go well with these?
Ranch, sour cream, marinara, or chipotle mayo are great options.
Can I stuff them with something besides cheese?
Absolutely! Try ham, cooked bacon, or caramelized onions.
How do I prevent them from falling apart?
Ensure the mashed potatoes are firm and chilled before coating.
Can I make them dairy-free?
Use dairy-free cheese and mashed potatoes made with plant-based milk.
Conclusion
Mashed Potato Bombs are the ultimate crispy, cheesy, and comforting snack or appetizer. Whether fried, baked, or air-fried, they’re packed with flavor and easy to customize. Serve them at parties, alongside dinner, or as a fun way to use up leftovers—either way, they’ll disappear fast!
PrintMashed Potato Bombs
These Mashed Potato Bombs are crispy, cheesy, and loaded with flavor! Made with creamy mashed potatoes stuffed with gooey cheese, coated in breadcrumbs, and fried or baked to golden perfection, they make the perfect appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12–15 potato bombs 1x
- Category: Appetizer, Side Dish
- Method: Frying or Baking
- Cuisine: American
Ingredients
For the Mashed Potatoes:
- 2 cups mashed potatoes (leftover or freshly made)
- ½ cup shredded cheddar cheese
- 2 tablespoons sour cream
- 1 tablespoon butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Filling:
- 1 cup mozzarella or cheddar cheese, cut into small cubes
For Coating:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 ½ cups breadcrumbs (panko for extra crunch)
- ½ teaspoon paprika (optional, for extra flavor)
For Frying or Baking:
- Vegetable oil (for frying) or cooking spray (for baking)
Optional Toppings:
- Chopped green onions
- Crumbled bacon
- Ranch dressing or sour cream for dipping
Instructions
Prepare the Potato Mixture:
- In a large bowl, mix mashed potatoes with shredded cheese, sour cream, butter, garlic powder, onion powder, salt, and black pepper.
- Scoop about 1½ tablespoons of the potato mixture into your hand and flatten it slightly.
Stuff & Shape:
- Place a small cube of mozzarella or cheddar cheese in the center.
- Wrap the mashed potato around the cheese, rolling it into a ball. Repeat with the rest.
Coat the Bombs:
- Roll each potato bomb in flour, then dip in beaten eggs, and finally coat with breadcrumbs (mix with paprika for extra flavor).
Cooking Options:
Frying Method:
6. Heat 2 inches of vegetable oil in a pan to 350°F (175°C).
7. Fry potato bombs in batches for 2-3 minutes per side, until golden brown.
8. Remove and drain on paper towels.
Baking Method:
6. Preheat oven to 400°F (200°C).
7. Place coated potato bombs on a parchment-lined baking sheet and spray with cooking spray.
8. Bake for 18-20 minutes, flipping halfway through, until crispy and golden brown.
Serve & Enjoy:
- Garnish with chopped green onions and crumbled bacon.
- Serve hot with ranch dressing, sour cream, or your favorite dipping sauce.
Notes
- Make-Ahead Option: Freeze uncoated potato bombs for up to 3 months and cook from frozen.
- Air Fryer Option: Cook at 375°F (190°C) for 12-15 minutes, shaking halfway through.
- Spicy Version: Add diced jalapeños to the potato mixture or mix cayenne into the breadcrumbs.
- Gluten-Free Option: Use gluten-free breadcrumbs and flour.