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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Prepare for Piping: Transfer the potato mixture into one corner of a zip-top plastic bag. Spray mini muffin tins with cooking spray.
- 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.
- 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.
- Bake: Preheat the oven to 350°F (175°C). Place the muffin tins in the center of the oven and bake for 30 minutes.
- 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.
- 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
