Mashed Potato Bombs
These golden, crispy bites filled with creamy mashed potatoes and gooey cheese transform humble ingredients into an extraordinary appetizer that will have your guests thinking you spent all day in the kitchen. Perfect for holiday parties, casual get-togethers, or anytime you need to feed a crowd with minimal effort but maximum impact.
Equipment
- Deep Fryer or Heavy-Bottomed Pot
- Candy/deep-fry thermometer
- Slotted Spoon
- Baking Sheet
- Parchment Paper
Ingredients
For the mashed potato filling
- 3 cups cold leftover mashed potatoes or 2 pounds potatoes, boiled and mashed
- 1 cup shredded sharp cheddar cheese
- 4 strips bacon cooked crispy and crumbled
- 3 tablespoons green onions chopped
- 1/2 teaspoon garlic powder
- salt and pepper to taste
For the coating
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- 1/2 teaspoon paprika optional, for color
- vegetable oil for frying
Instructions
- In a large bowl, combine the mashed potatoes with shredded cheese, crumbled bacon, chopped green onions, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Using a tablespoon or small ice cream scoop, portion out the potato mixture into 1 1/2-inch balls (about 24-30 total). Roll each portion between your palms to form uniform balls.
- Place the formed balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
- While the potato balls are chilling, prepare your breading station using three shallow bowls: flour seasoned with salt and pepper in the first, beaten eggs in the second, and panko breadcrumbs mixed with paprika in the third.
- Working with one chilled potato ball at a time, roll it first in the flour, then dip in beaten egg, and finally coat thoroughly in panko breadcrumbs. Place each breaded ball back on the baking sheet.
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Use enough oil to submerge the potato bombs completely (2-3 inches deep).
- Working in small batches of 4-6, carefully lower the potato bombs into the hot oil. Fry for 2-3 minutes until golden brown. Avoid overcrowding the pot.
- Remove the fried potato bombs with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Allow to cool slightly before serving (3-5 minutes).
Notes
For a healthier version, you can bake these instead of frying. Spray with cooking oil and bake at 425°F for 20-25 minutes, turning halfway through.
Make ahead: The potato mixture can be prepared up to 2 days in advance. Breaded, uncooked potato bombs can be frozen for up to 3 months.
Avoid wet potato mixture and don't skip the chilling step - these are crucial for preventing the bombs from falling apart during cooking.
Nutrition
Calories: 245kcalCarbohydrates: 25gProtein: 7gFat: 14gSodium: 310mgFiber: 2g
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