Mashed Potato Bombs recipe

These Mashed Potato Bombs are the ultimate holiday appetizer, blending creamy mashed potatoes with rich cheddar, tangy sour cream, and a touch of spice for an explosion of flavor in every bite. Easy to prepare using instant mashed potatoes, these bite-sized delights bring a familiar, comforting taste with a sophisticated twist. Each “bomb” is perfectly crisp on the outside while maintaining a soft, velvety center, making them a crowd-pleaser at any gathering.

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Whether served at a holiday feast or as a simple snack, these Mashed Potato Bombs are as fun to make as they are to eat. With just a few steps, you can whip up a plate of golden, cheesy bites that’ll have everyone coming back for more. Plus, they’re easy to customize with your favorite seasonings, so feel free to make them your own.

Ready in just 45 minutes, these Mashed Potato Bombs are perfect for last-minute appetizers that don’t skimp on flavor. Make them once, and they’re sure to become a staple in your holiday recipe collection!

Key Ingredients for Mashed Potato Bombs

• Instant mashed potato flakes – Idahoan brand is recommended for its fluffy texture. Use only water, butter, and salt to keep the potatoes creamy without added milk.
• Sharp cheddar cheese, shredded – Adds a bold, cheesy flavor that pairs beautifully with potatoes.
• Sour cream – Gives a creamy texture and slight tang, balancing the richness of the cheese and potatoes.
• Paprika – A touch of warmth and color on top, enhancing the visual appeal and flavor.
• Black pepper – Adds just the right hint of spice without overpowering the other flavors.
• Melted butter – Brushed on top for a golden finish and extra richness.
• Egg and egg yolk – Helps the mixture hold together while baking, giving a lovely structure.

How to Make These Mashed Potato Bombs

1. Prepare the instant mashed potatoes according to package instructions for a six-serving size, but use only water, butter, and salt for the ideal texture. Let the potatoes cool slightly once they’re done.
2. Stir the cheddar cheese, sour cream, and black pepper into the mashed potatoes, blending well until smooth and consistent. Allow the mixture to cool to room temperature, then adjust salt if needed.
3. In a separate bowl, whisk together the whole egg and extra yolk, then fold it into the cooled potato mixture, binding everything nicely.
4. Spoon the mixture into a zip-top bag and press it into one corner, snipping off a small corner of the bag to create a DIY piping bag.
5. Lightly grease mini muffin tins, then pipe the potato mixture into each cup with a layered, swirling motion.
6. Mix the melted butter and paprika together, then brush over the tops of the potato bombs.
7. Bake at 350°F (175°C) for 30 minutes. If you want a more golden, crisp top, broil for an additional 2 minutes, watching closely.
8. Let the bombs cool in the tins for about 15–20 minutes, then carefully lift each one out. Serve warm for the best experience!

Recipe Tips for Perfect Mashed Potato Bombs

• Use a thicker consistency: Instant mashed potatoes tend to be thinner, so avoid adding milk. Stick with water, butter, and salt for fluffier results.
• Chill before adding egg: Ensuring the potato mixture is cool prevents the egg from scrambling and gives a cohesive, fluffy texture.
• Broil cautiously: Watch closely if you broil the bombs, as they can quickly go from golden to burnt.
• Add your favorites: Feel free to toss in garlic powder, onion powder, or even chives for a flavor boost that complements the cheddar and sour cream.

Flavor Variations for Mashed Potato Bombs

For a savory twist, try adding crumbled bacon, or mix in a little smoked gouda instead of cheddar for a richer flavor. You can also add fresh herbs like chopped chives, rosemary, or thyme to the mixture for a more aromatic finish. If you prefer a spicy kick, a small dash of cayenne or a sprinkle of crushed red pepper flakes can add a delightful warmth to each bite.

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Storing and Reheating Leftovers

Store any leftover Mashed Potato Bombs in an airtight container in the refrigerator for up to three days. To reheat, place them in a 350°F oven for 5–7 minutes or until warm and crisped up. If you’re in a hurry, a quick microwave reheat will also do, though they may lose a bit of their crispiness. For the best results, avoid freezing, as the texture can become grainy upon reheating.

Mashed Potato Bombs Recipe

Perfect as a holiday appetizer, these Mashed Potato Bombs are indulgent bites of creamy, cheesy, and flavorful mashed potatoes. Using instant mashed potatoes, these little morsels come together easily with a velvety texture.

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Course: Appetizer

Cuisine: American

Keyword: Mashed Potato Bombs Recipe

Cook Time: 30 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 24 bites

Ingredients

• 1 box instant mashed potato flakes recommend using Idahoan brand; follow instructions using only water, butter, and salt, omitting milk as directed
• 1 cup sharp cheddar cheese shredded
• 3/4 cup sour cream
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 2 tablespoons melted butter plus a small pinch of salt
• 1 whole egg
• 1 egg yolk

Instructions

• Prepare the instant mashed potatoes according to package instructions for a six-serving size, using only water, butter, and salt. Omit any directions to add milk. Once prepared, let the potatoes cool slightly.
• Once cooled, mix the shredded cheddar cheese, sour cream, and black pepper into the mashed potatoes, stirring well until all ingredients are evenly combined. Allow the mixture to cool to room temperature, then adjust the salt to taste. Optional: add a dash of garlic or onion powder for extra flavor.
• In a small bowl, whisk together the whole egg and the extra egg yolk. Once the potato mixture has fully cooled, gently fold in the whisked eggs.
• Transfer the potato mixture to a zip-top bag, pressing it into one corner.
• Lightly grease mini muffin tins with cooking spray. Snip a small corner off the zip-top bag to create a makeshift piping bag. Pipe the potato mixture into each mini muffin cup in a layered, up-and-down motion.
• In a separate bowl, mix the melted butter with the paprika until well combined. Using a pastry brush, lightly brush the top of each potato puff with the butter mixture.
• Preheat the oven to 350°F (175°C). Place the muffin tins in the center of the oven and bake for 30 minutes. For an extra golden top, broil for an additional 2 minutes, watching closely to prevent burning.
• Remove the pans from the oven and let the potato bombs cool in the tins for 15 to 20 minutes before carefully lifting each one out. Serve warm.