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Mashed Potato Bombs

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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.

Ingredients

Scale

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:

  1. In a large bowl, mix mashed potatoes with shredded cheese, sour cream, butter, garlic powder, onion powder, salt, and black pepper.
  2. Scoop about 1½ tablespoons of the potato mixture into your hand and flatten it slightly.

Stuff & Shape:

  1. Place a small cube of mozzarella or cheddar cheese in the center.
  2. Wrap the mashed potato around the cheese, rolling it into a ball. Repeat with the rest.

Coat the Bombs:

  1. 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:

  1. Garnish with chopped green onions and crumbled bacon.
  2. 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.

Find it online: https://ukfinda.com/mashed-potato-bombs/