Pin it
I whipped up these irresistible Mashed Potato Bombs when looking for a fun twist on holiday leftovers. They've become such a hit that my family wants them all the time now! The outside turns wonderfully crunchy while maintaining a soft, cheesy center. They're basically tiny pockets of pure comfort that somehow taste even better than the original mashed potatoes.
Everything You Need For These Tasty Potato Treats
- Instant Mashed Potatoes: 1 box that makes 6 servings. I wasn't sure about them at first but they actually work perfectly in this recipe.
- Sour Cream: ¾ cup to add that lovely richness and creaminess.
- Melted Butter: 2 tbsp for that wonderful golden finish.
- Eggs: 1 whole egg plus 1 yolk which create that amazing texture you'll love.
- Salt: Just a pinch to bring out all the flavors.
- Black Pepper: 1 tsp fresh ground works best.
- Paprika: 1 tsp adds that fantastic color and slightly smoky kick.
- Sharp Cheddar Cheese: 1 cup freshly grated. Go for extra sharp to get the most flavor punch.
Let's Cook Up Some Delicious Bites
- The Finish Line
- Let them sit for a few minutes then carefully remove them and watch how fast they vanish!
- Bake Away
- Put them in a 350°F oven for 30 minutes then quickly broil until golden but keep an eye on them as they burn fast!
- Butter Magic
- Combine the melted butter with paprika and brush it over the tops.
- Fill Those Tins
- Coat your mini muffin tin with spray then pipe in your potato mixture using up and down motions to create beautiful texture.
- Get Ready to Pipe
- Take a plastic bag, fill it with your mixture and cut off one corner for an easy homemade piping bag!
- Egg Time
- Beat your egg and yolk together then gently mix them into your cooled potato mixture until everything looks well combined.
- Mix It Up
- Add the sharp cheddar, sour cream and pepper. Check the flavor and add salt if needed, then cool to room temperature.
- Start With The Potatoes
- Prepare the instant mashed potatoes using only water and butter. Let them cool a bit so you don't cook the eggs when mixing.
My Personal Tips and Tricks
- Make Them Pretty: Don't rush the piping process – they'll look so much fancier when you take your time!
- Save Some For Later: Store extras in the fridge and warm them up in the oven to get that crispy top again.
- Flavor Boost: I sometimes add a bit of garlic powder or onion powder when I want to change things up.
Pin it
What Makes These Potato Bombs Truly Memorable
Whenever I serve these at gatherings, they're always a total hit. There's something magical about how they puff up with that beautiful golden top while staying so creamy inside. I love watching people take their first bite and seeing their faces light up with surprise and joy. They've become such an important part of our family celebrations that it just wouldn't feel like a proper party without them!
Frequently Asked Questions
- → Why not use fresh potatoes?
Instant potatoes are super quick to prep and always smooth, which makes them ideal for shaping.
- → How far ahead can I prep these?
You can pipe them into tins a day in advance. Cover, chill them in the fridge, and bake fresh when you need them.
- → Why should the potatoes cool first?
If you skip cooling, the eggs might scramble, making the texture uneven and clumpy.
- → How do I stop them from sticking?
Grease your tins generously, hitting every corner. Let them cool before taking them out for clean removal.
- → Best way to reheat them?
Heat in the oven at 350°F for 5-10 minutes to keep the crunch. Don’t microwave—they’ll lose their crispness.