Go Back
–+ servings
Mashed Potato Bombs

Ultimate Cheesy Mashed Potato Bombs for Easy Entertaining

These cheesy mashed potato bombs are the ultimate crowd-pleasing appetizer, combining creamy potatoes with a crispy crunch, perfect for any holiday gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 24 bombs
Course: Appetizers
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Mixture
  • 2 cups Instant Mashed Potatoes Use only plain varieties; avoid those requiring milk.
  • 1 cup Sharp Cheddar Cheese Substitutions: any other cheese of choice can be used.
  • 1/2 cup Sour Cream Greek yogurt can be used as an alternative for a healthier option.
  • 1 teaspoon Black Pepper Optionally, substitute with cayenne for a spicier kick.
  • 1 teaspoon Paprika Can be omitted if unavailable.
  • 1 whole Whole Egg No direct substitute; however, a flax egg might work for a vegan version.
  • 1 yolk Egg Yolk
For the Topping
  • 2 tablespoons Melted Butter Olive oil or margarine can be substituted.

Equipment

  • mini muffin tin
  • Zip-top Bag
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare instant mashed potatoes according to package directions, omitting milk. Mix until smooth and cool slightly.
  2. Stir in sharp cheddar cheese and sour cream into the cooled potato mixture. Add black pepper to taste.
  3. In a separate bowl, whisk whole egg and egg yolk, then fold into the potato mixture.
  4. Transfer the potato mixture to a zip-top bag and snip one corner for piping.
  5. Spray mini muffin tins with oil. Pipe potato mixture into each cavity, filling three-quarters full.
  6. Mix melted butter with a dash of paprika and brush generously over the tops.
  7. Preheat oven to 350°F and bake for 30 minutes, until golden brown.
  8. Let cool for a few minutes, run a spatula around edges, and gently lift each bomb from the tin.

Nutrition

Serving: 1bombCalories: 100kcalCarbohydrates: 12gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months.

Tried this recipe?

Let us know how it was!