Mashed Potato Bombs Recipe

Introduction

Mashed Potato Bombs are a delicious, cheesy twist on classic mashed potatoes, baked into crispy, bite-sized portions. Perfect as a side dish or party snack, these fluffy puffs combine sharp cheddar, sour cream, and a hint of spice for irresistible flavor.

Ingredients

• 1 box of instant mashed potatoes (flake type, e.g., Idahoan brand), prepared for 6 servings according to package instructions, omitting milk
• 1 cup shredded sharp cheddar cheese
• 3/4 cup sour cream
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons melted butter plus a small pinch of salt
• 1 whole egg
• 1 egg yolk
• Cooking spray

Instructions

1. Step 1: Prepare the instant mashed potatoes for six servings as directed on the box, using only water, butter, and salt. Omit adding milk if the package calls for it. Allow the potatoes to cool slightly.
2. Step 2: Mix the shredded cheddar cheese and sour cream into the prepared potatoes until well combined. Stir in black pepper. Let the mixture cool to room temperature, then taste and adjust salt as needed. Optionally, add garlic or onion powder for extra flavor.
3. Step 3: In a separate bowl, whisk together the whole egg and egg yolk. Fold this mixture gently into the cooled potato mixture.
4. Step 4: Transfer the potato mixture into one corner of a zip-top bag. Spray mini muffin tins with cooking spray.
5. Step 5: Cut a small tip off the corner of the bag and use it like a piping bag to fill each muffin tin cavity. Use an up-and-down motion to create layered puffs.
6. Step 6: In a small bowl, mix melted butter with paprika. Using a pastry brush, lightly brush the tops of each potato puff with this mixture.
7. Step 7: Preheat oven to 350°F (175°C). Bake the muffin tins in the center of the oven for 30 minutes.
8. Step 8: In the last 2 minutes, turn on the broiler and carefully broil the puffs to crisp the tops. Watch closely to prevent burning.
9. Step 9: Remove from oven and let cool for 15 to 20 minutes before carefully lifting each mashed potato bomb from the tin.

Tips & Variations

• For extra flavor, add a sprinkle of garlic powder or onion powder to the potato mixture before baking.
• Use a small cookie scoop if you don’t have a piping bag to portion the mixture into the muffin tin.
• Try mixing in cooked bacon bits or green onions for a savory twist.
• Adjust the paprika and butter brushing to your desired spice level and richness.

Storage

Store leftover mashed potato bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F (175°C) oven for about 10 minutes or until warmed through to retain their crispiness. Avoid microwaving to keep the outer texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the potato mixture and fill the muffin tins in advance. Cover and refrigerate until ready to bake, but be sure to let them come to room temperature before baking for best results.

What if I don’t have instant mashed potatoes?

You can make your own mashed potatoes and use them instead. Just be sure they are thick and not too watery to help the bombs hold their shape during baking.

Mashed Potato Bombs Recipe

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★★★★★

4.6 from 371 reviews

• Author: Simon
• Total Time: 47 minutes
• Yield: Approximately 24 mini potato bombs (depends on size of mini muffin tin) 1x

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Description

Delicious and creamy Mashed Potato Bombs made with instant mashed potatoes, sharp cheddar cheese, sour cream, and seasoned with black pepper and paprika. These bite-sized potato puffs are baked to golden perfection, then broiled briefly for a crispy top, making a perfect appetizer or side dish for any occasion.

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Ingredients

Scale 1x2x3x

Mashed Potatoes

• 1 Box Instant Mashed Potatoes (flake type, e.g., Idahoan brand), prepared for 6 servings (water, butter, salt only, no milk)
• Butter, salt, and water as per package instructions

Mix-ins

• 1 cup Sharp Cheddar Cheese, shredded
• 3/4 cup Sour Cream
• 1 teaspoon Black Pepper
• Salt, to taste (adjusted after mixing)
• Optional: sprinkle of garlic powder and onion powder

Binding and Topping

• 1 Whole Egg
• 1 Egg Yolk
• 2 tablespoons Melted Butter
• 1 teaspoon Paprika
• Cooking spray (for muffin tins)

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Instructions

1. Prepare Instant Potatoes: Prepare the instant mashed potatoes according to the package directions for six servings, using only water, butter, and salt, omitting any milk addition. Once cooked, allow the potatoes to cool slightly.
2. Mix Cheese and Sour Cream: In a large bowl, mix the shredded sharp cheddar cheese and sour cream into the prepared mashed potatoes until well combined. Add black pepper and salt to taste. Optionally, add garlic and onion powder for extra flavor. Let the mixture cool to room temperature.
3. Add Eggs: In a separate bowl, whisk together the whole egg and egg yolk. Fold this egg mixture gently into the cooled potato mixture to help bind the bombs.
4. Prepare for Piping: Transfer the potato mixture into one corner of a zip-top plastic bag. Spray mini muffin tins with cooking spray.
5. Pipe Potato Bombs: Cut a small tip off the corner of the bag and pipe the potato mixture evenly into each mini muffin cup. Use an up-and-down motion to create layers and fill the cups fully.
6. Apply Butter-Paprika Glaze: Mix melted butter and paprika in a bowl. Using a pastry brush, lightly brush the tops of the potato bombs with this glaze to add flavor and help with browning.
7. Bake: Preheat the oven to 350°F (175°C). Place the muffin tins in the center of the oven and bake for 30 minutes.
8. Broil for Crispness: In the last 2 minutes of baking, turn on the broiler and broil the potato bombs for 2 minutes, watching carefully to avoid burning, to achieve a crispy and golden top.
9. Cool and Serve: Remove the muffin tins from the oven and allow the potato bombs to cool in the pans for 15 to 20 minutes. Carefully lift each bomb from the tin before serving.

Notes

• Use instant mashed potatoes that only require water, butter, and salt for best texture; avoid adding milk.
• Allow the potato mixture to cool to room temperature before adding eggs to prevent cooking them prematurely.
• Keep an eye on the potato bombs during broiling to prevent burning, as oven performance varies.
• Optional spices like garlic and onion powder enhance flavor but can be omitted.
• Letting the potato bombs rest after baking helps them firm up and makes removing them easier.

• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: mashed potato bombs, baked potato appetizer, cheesy potato bites, instant mashed potatoes recipe, party appetizers, crispy potato puffs