Name: Mashed Potato Bombs
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 5 h 15 min
Yield: 12-16 servings
Ingredients: 2.5 lbs Yukon Gold potatoes, peeled, 1-inch chunks; 4 tbsp unsalted butter, softened; 1/2 cup whole milk or heavy cream, warmed; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1 tsp fine sea salt; 1/2 tsp black pepper; 2 tbsp fresh chives, finely chopped (optional); 6 slices thick-cut beef bacon, cooked crispy, crumbled; 1 cup shredded sharp cheddar cheese; 1/4 cup finely chopped green onions; 1 cup all-purpose flour; 2 large eggs, lightly beaten with 1 tbsp water; 2 cups Panko breadcrumbs; 1/2 tsp paprika; 1/4 tsp garlic powder (for breading); 4-6 cups vegetable, canola, or peanut oil (for deep frying); Optional for serving: sour cream, chives, green onions, ranch, sriracha mayo, ketchup

Mashed Potato Bombs are not just a dish; they’re an experience! Imagine the ultimate comfort food, mashed potatoes, transformed into a crispy, golden, bite-sized delight. These delectable morsels take the beloved creaminess of perfectly seasoned mashed potatoes and encase it in a wonderfully crunchy shell, often with a delightful cheesy center that melts in your mouth with every bite. While the exact origin of the “bomb” nomenclature might be playfully modern, the concept of transforming leftover mashed potatoes into fried or baked croquettes has been a culinary cleverness practiced across cultures for generations, from Spanish croquetas to Italian potato gnocchi variations. I find that this particular iteration elevates a humble side dish into a show-stopping appetizer or a truly satisfying snack.

People absolutely adore these Mashed Potato Bombs because they offer an irresistible combination of textures and flavors. The initial crispness gives way to a cloud-like interior, often studded with cheese, bacon, or chives, making each bite an adventure. They are incredibly versatile, perfect for game day, holiday gatherings, or simply as a comforting weeknight treat. Their convenience as a make-ahead item also adds to their universal appeal, allowing you to prepare them in advance and simply fry or bake when ready. Get ready to impress your family and friends with this sensational take on a classic!

Ingredients:

For the Mashed Potato Base:
- 2.5 lbs (about 6-7 medium) Yukon Gold potatoes, peeled and cut into roughly 1-inch chunks
- 4 tablespoons unsalted butter, softened
- 1/2 cup whole milk or heavy cream, warmed (I prefer whole milk for a slightly lighter texture, but cream makes them extra rich!)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon fine sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons fresh chives, finely chopped (optional, but they add a lovely fresh oniony note to our Mashed Potato Bombs)
For the Cheesy Bacon Filling:
- 6 slices thick-cut bacon, cooked until wonderfully crispy and then crumbled into small pieces
- 1 cup shredded sharp cheddar cheese (or a blend like Monterey Jack and Colby for extra meltiness – I love using a good quality sharp cheddar for that punchy flavor)
- 1/4 cup finely chopped green onions (use both the white and green parts for maximum flavor)
For the Breading Station:
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten with 1 tablespoon water
- 2 cups Panko breadcrumbs (Trust me, Panko is the secret to ultimate crispiness for these Mashed Potato Bombs!)
- 1/2 teaspoon paprika (adds a beautiful golden hue and subtle warmth to the crust)
- 1/4 teaspoon garlic powder (to infuse a little extra savoriness into the breading)
For Frying:
- 4-6 cups vegetable oil, canola oil, or peanut oil, for deep frying (enough to ensure your Mashed Potato Bombs can be fully submerged)
Optional for Serving:
- Sour cream or Greek yogurt
- Extra fresh chives or green onions for garnish
- Ranch dressing, a spicy sriracha mayo, or even ketchup for dipping

Preparing the Mashed Potato Base

Prepare the Potatoes: First things first, we need to get our potatoes ready. Take your peeled Yukon Gold potatoes, which I highly recommend for their creamy texture, and cut them into roughly 1-inch uniform chunks. Uniformity is key here; it ensures that all your potato pieces cook at the same rate, preventing some from being mushy while others are still hard. Place these potato chunks into a large pot.
Boil the Potatoes: Cover the potatoes with cold water by about an inch. Add a generous tablespoon of salt to the water – this seasons the potatoes from the inside out, which is essential for flavorful Mashed Potato Bombs. Bring the water to a boil over high heat, then reduce the heat to medium and let it simmer gently until the potatoes are fork-tender. This usually takes about 15-20 minutes, depending on the size of your chunks. Don’t overcook them to the point of disintegration, as we want them to hold their shape later.
Drain and Mash: Once tender, carefully drain the potatoes completely. I usually put them back into the hot pot over low heat for a minute or two to evaporate any remaining moisture; this prevents watery mashed potatoes. Remove from heat. Now, add your softened butter, warmed milk or cream, garlic powder, onion powder, salt, and black pepper. Using a potato masher, ricer, or even a sturdy fork, mash the potatoes until they are smooth and creamy, with no large lumps. Be careful not to over-mash, as this can lead to gluey potatoes. I like a slightly rustic mash, but for these Mashed Potato Bombs, a smoother consistency helps with forming. Taste and adjust seasonings as needed. If using, fold in the fresh chives.
Chill the Mashed Potatoes: This step is absolutely crucial for the success of your Mashed Potato Bombs. Transfer the mashed potatoes to a large bowl, cover it tightly with plastic wrap, and refrigerate for at least 2-3 hours, or ideally overnight. Cold mashed potatoes are much easier to handle and will hold their shape better when you form them and when they hit the hot oil. If they are too warm, they will be too soft and won’t hold together.

Creating the Cheesy Bacon Filling

Cook the Bacon: While your potatoes are chilling, it’s a great time to prepare the filling. Cook your thick-cut bacon in a skillet over medium heat until it’s beautifully crispy. I like to cook it slowly to render out the fat and achieve maximum crispiness.
Crumble the Bacon: Once crispy, transfer the bacon to a plate lined with paper towels to drain off any excess grease. Once cooled slightly, crumble it into small, enticing pieces.
Combine Filling Ingredients: In a small bowl, combine the crumbled crispy bacon, shredded sharp cheddar cheese, and finely chopped green onions. Give it a gentle mix. This vibrant, savory mixture will be the delicious surprise inside each of your Mashed Potato Bombs.

Assembling Your Mashed Potato Bombs

Prepare Your Workspace: Set up a baking sheet lined with parchment paper, ready for your formed Mashed Potato Bombs.
Portion the Potatoes: Retrieve your chilled mashed potatoes from the refrigerator. They should be firm and easy to handle. Using a 1/4 cup measuring cup or a medium ice cream scoop, portion out a mound of mashed potatoes into the palm of your hand. I find this size perfect for a substantial bite without being overwhelming.
Create the Pocket: Gently flatten the potato mound into a disc about 3-4 inches wide. Using your thumb, create a small indentation or pocket in the center of the disc.
Fill the Bombs: Place about 1 to 1.5 teaspoons of your cheesy bacon filling into the center indentation. Don’t overfill, or it will be difficult to seal.
Seal and Shape: Carefully bring the edges of the mashed potato disc up and around the filling, fully enclosing it. Gently roll the potato mixture between your palms to form a smooth, round ball. Ensure there are no cracks or exposed filling, as this could lead to the filling leaking out during cooking. Take your time with this step; a well-sealed bomb is a happy bomb! Place the formed Mashed Potato Bombs on your prepared baking sheet.
Second Chill (Recommended): Once all your Mashed Potato Bombs are formed, place the baking sheet back into the refrigerator for at least 30 minutes. This second chill helps them firm up even more, making them less likely to fall apart during the breading and cooking process. This firmness is a crucial step for achieving perfect, intact Mashed Potato Bombs.

Breading the Bombs

Set Up the Breading Station: In three separate shallow dishes or pie plates, set up your breading station. In the first dish, place the all-purpose flour. In the second dish, whisk together the eggs and water. In the third dish, combine the Panko breadcrumbs with the paprika and garlic powder, mixing them well. This organized setup makes the breading process smooth and efficient.
The Breading Process: Take one chilled Mashed Potato Bomb at a time.
- First, gently roll it in the flour, making sure it’s completely coated. Tap off any excess flour. The flour helps the egg stick to the potato.
- Next, carefully transfer it to the egg wash, ensuring it’s fully submerged and coated. Let any excess egg drip off briefly. The egg acts as a binder for the breadcrumbs.
- Finally, place the egg-coated bomb into the Panko breadcrumb mixture. Gently press the breadcrumbs onto the surface, making sure the entire ball is evenly and generously coated. A thick, even layer of Panko is what will give our Mashed Potato Bombs that glorious crunch!
Double Breading (Optional but Highly Recommended): For an extra-crispy crust and added insurance against the filling bursting out, you can double bread your Mashed Potato Bombs. After the first Panko coat, dip it back into the egg wash, and then a second time into the Panko. This creates an exceptionally sturdy and crunchy exterior.
Final Chill: As you finish breading each Mashed Potato Bomb, place it back on the parchment-lined baking sheet. Once all are breaded, return the baking sheet to the refrigerator for at least 30 minutes, or even an hour. This final chill is vital; it allows the breading to adhere firmly to the potato and ensures the bombs hold their shape beautifully when they hit the hot oil. Don’t skip this step for the best results!

Frying or Baking Your Mashed Potato Bombs

You have two excellent options for cooking these delightful Mashed Potato Bombs: deep-frying for ultimate crispiness or baking for a slightly lighter, though still delicious, result.

Deep Frying Method (For Maximum Crispy Indulgence):

Heat the Oil: Pour your chosen frying oil into a large, heavy-bottomed pot or a deep fryer. The oil should be deep enough to fully submerge the Mashed Potato Bombs. Heat the oil over medium-high heat to 350°F (175°C). Using a deep-fry thermometer is highly recommended to maintain a consistent temperature. If the oil isn’t hot enough, your bombs will be greasy; if it’s too hot, the outside will burn before the inside is properly heated through.
Fry the Bombs: Carefully lower 3-4 Mashed Potato Bombs into the hot oil using a slotted spoon or spider. Do not overcrowd the pot, as this will lower the oil temperature and lead to soggy bombs. Fry for 4-6 minutes, turning occasionally, until they are beautifully golden brown and wonderfully crispy all over. They should float when cooked through.
Drain and Season: Once golden, remove the Mashed Potato Bombs from the oil with your slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. While they are still hot, you can sprinkle them with a little extra salt if you wish.
Repeat: Continue frying in batches until all your Mashed Potato Bombs are cooked. Always monitor the oil temperature and allow it to come back up to 350°F (175°C) between batches.

Baking Method (A Lighter Alternative):

Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Baking Sheet: Lightly grease a baking sheet or line it with parchment paper. If you want extra crispiness, you can lightly spray the breaded Mashed Potato Bombs with cooking spray or brush them with a little oil before baking.
Bake the Bombs: Arrange the chilled, breaded Mashed Potato Bombs on the prepared baking sheet in a single layer, ensuring they are not touching.
Bake Until Golden: Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and heated through. While they won’t have the same deep-fried crunch, they will still develop a lovely crispy crust and a wonderfully warm, cheesy center.

Serving Suggestions

Your incredible homemade Mashed Potato Bombs are best served warm, allowing that cheesy bacon filling to be perfectly gooey. I absolutely love serving them with a dollop of sour cream and a sprinkle of fresh chives or green onions. They also pair wonderfully with a zesty ranch dressing, a spicy sriracha mayo for a kick, or even just good old-fashioned ketchup. These make fantastic appetizers, a fun side dish, or even a delightful snack for game day. They are truly a crowd-pleaser and a perfect way to elevate classic mashed potatoes into something extraordinary!

Storage and Reheating:

If by some miracle you have any leftover Mashed Potato Bombs, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend popping them back into a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy again. An air fryer also works wonders for reheating, giving them back that fried crispness in just a few minutes at 350°F (175°C). Microwaving is an option, but it will soften the crust, so I usually avoid it for these gems.

Conclusion:

Well, my friends, we’ve reached the grand finale, and if you’ve followed along, you’re now armed with the knowledge to create something truly spectacular in your kitchen. I can tell you with absolute certainty that this isn’t just another recipe; it’s an invitation to elevate your culinary game and bring immense joy to anyone lucky enough to taste these incredible creations. Trust me, these are not your grandma’s mashed potatoes – unless your grandma was a secret culinary genius with a knack for turning comfort food into an irresistible, crispy-on-the-outside, fluffy-on-the-inside masterpiece!

Why are these a must-try, you ask? Because they take everything you love about creamy, buttery mashed potatoes and encase it in a golden, crunchy shell, often with a molten, cheesy center that simply begs to be savored. They offer that perfect contrast of textures and temperatures – the satisfying crunch giving way to a warm, soft, flavorful interior. They are the ultimate crowd-pleaser, delivering a delightful surprise in every bite. Whether you’re looking for a show-stopping appetizer, a unique side dish that outshines the main course, or simply a comforting snack that feels incredibly decadent, this recipe delivers on all fronts. They’re surprisingly simple to make, yet they look and taste like something you’d order at a high-end restaurant. That feeling of watching someone’s eyes light up after their first bite? Pure culinary gold, and you’re about to experience it!

Elevate Your Dining Experience: Serving Suggestions That Shine

Now, let’s talk about how to truly make these glorious treats shine on your table. While they are absolutely divine on their own, a little thought into serving can transform them from delicious to unforgettable. For an appetizer, consider serving them alongside a variety of dipping sauces. Think a tangy sriracha aioli, a cooling ranch dressing, a zesty sour cream and chive dip, or even a rich marinara sauce. Small ramekins of each sauce will allow your guests to customize their experience. If you’re presenting them as a side dish, they are the perfect companion to almost any roasted meat – a succulent roasted chicken, a perfectly seared steak, or tender pork chops. They also pair wonderfully with hearty vegetarian options like mushroom stroganoff or a lentil loaf, offering a grounding, comforting element to the meal. For a brunch spread, imagine them nestled next to crispy bacon and fluffy scrambled eggs, offering a surprising and delightful twist. Don’t forget a simple garnish of freshly chopped chives or parsley to add a pop of color and a fresh aromatic note!

Unleash Your Inner Chef: Creative Variations to Explore

The beauty of this recipe lies not just in its deliciousness, but also in its incredible versatility. Once you have the basic technique down, the possibilities for customization are endless. Don’t hesitate to experiment and make these truly your own. Want to amp up the cheese factor? Try incorporating different varieties beyond cheddar – think smoked gouda for a nutty depth, Monterey Jack for extra meltiness, or even a spicy pepper jack for a kick. For an extra layer of flavor and texture, consider folding in crispy bacon bits, finely chopped caramelized onions, roasted garlic, or even a scattering of chopped jalapeños into your mashed potato mixture before forming your bombs. A pinch of smoked paprika, a dash of garlic powder, or a swirl of fresh herbs like rosemary or thyme can dramatically change the flavor profile. If you’re feeling adventurous, you could even try different coatings! While breadcrumbs are classic, imagine the crunch of crushed potato chips or even panko for an extra airy crispness. For a slightly lighter version, these can also be baked instead of fried – simply spray them generously with cooking oil and bake until golden and crispy. Feel free to adjust the seasonings to your personal preference; a little extra black pepper, a touch of onion powder, or a secret blend of your favorite spices can make all the difference. This is your culinary playground, so play around and discover your favorite permutation!

Your Turn: Share Your Mashed Potato Bomb Journey!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into making these incredible Mashed Potato Bombs. I promise you, the aroma filling your kitchen will be worth every moment of effort, and the taste will be nothing short of heavenly. There’s a unique satisfaction in creating something so utterly delicious from scratch, and I know you’re going to absolutely love the process and the results. Once you’ve made them, I would be absolutely thrilled to hear about your experience! Did you stick to the recipe, or did you venture into your own creative variations? What were your favorite additions or serving suggestions? Please, share your stories, your triumphs, and even your funny kitchen anecdotes. I love seeing how you bring these recipes to life in your own homes. Snap a picture, tell us about your personalized twist, and let’s celebrate the joy of good food together. Happy cooking, and prepare for some serious deliciousness!