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Leftover mashed potatoes, a cheddar center and a crispy panko crust: these mashed potato bombs are the easiest way to use up Thanksgiving leftovers. Each one is crunchy and golden on the outside, with a creamy, cheesy middle that stretches when you bite in. They also work as a party appetizer with ranch, gravy or your favorite dipping sauce.
why make this recipe
This recipe turns plain leftover mashed potatoes into a crowd-pleasing snack with a few pantry ingredients.
- Uses leftovers: a delicious second life for extra mashed potatoes.
- Crispy and cheesy: crunchy panko outside, melty cheddar inside.
- Party-friendly: great for game day, holiday parties and Friendsgiving.
- Flexible cooking: fry, bake or air fry.
how to make mashed potato bombs
Ingredients
For the potato mixture
- 2 cups cold leftover mashed potatoes
- 1 large egg yolk
- ¼ cup all-purpose flour
- 2 tablespoons chopped chives or green onions
- ½ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
For the cheddar center
- 12 cubes (about ½ inch) sharp cheddar cheese, about 4 ounces
For the coating
- ½ cup all-purpose flour
- 2 large eggs beaten with 1 tablespoon milk
- 1½ cups panko breadcrumbs
For frying
- Vegetable or canola oil, about 2 inches deep in a heavy pot
Directions
- Mix the potatoes: Stir the mashed potatoes, egg yolk, ¼ cup flour, chives, garlic powder, salt and pepper in a bowl until well combined. The mixture should hold its shape.
- Fill with cheese: Scoop about 3 tablespoons of the potato mixture into your palm, flatten it, place a cheddar cube in the center and wrap the potato around it. Roll into a smooth ball that fully encloses the cheese.
- Set up the station: Put the ½ cup flour in one shallow dish, the egg and milk mixture in another and the panko in a third.
- Coat: Roll each ball in flour, dip in egg, then coat in panko. For an extra-crunchy crust, dip in egg and panko a second time.
- Chill: Place the balls on a parchment-lined tray and refrigerate for 30 minutes so they hold together while frying.
- Heat the oil: Heat about 2 inches of oil in a heavy pot to 350°F, using a thermometer.
- Fry: Fry 3 or 4 bombs at a time for 3 to 4 minutes, turning gently, until deep golden brown.
- Drain: Lift out with a slotted spoon or wire strainer and drain on paper towels or a wire rack.
- Serve: Let them cool for 2 minutes, since the center is hot, and serve warm.
how to serve mashed potato bombs
Serve them hot with ranch, gravy, sour cream, cranberry sauce or a spicy aioli for dipping. They’re great as a holiday appetizer, a game day snack or a side next to turkey sandwiches and soup. For a party, pile them on a platter with a few small bowls of sauce.
how to store mashed potato bombs
Store cooled bombs in an airtight container in the fridge for up to 3 days, and reheat in a 375°F oven or air fryer for 8 to 10 minutes until crisp. You can also freeze the breaded, uncooked bombs on a tray, then bag them for up to 2 months and cook from frozen, adding a few minutes.
tips to make mashed potato bombs
- Use cold mashed potatoes, since they hold their shape much better than warm ones.
- If the mixture feels too soft, add another tablespoon or two of flour.
- Seal the cheese completely inside the potato so it doesn’t leak while frying.
- Don’t skip the chill. It helps the coating stay on.
- Keep the oil at 350°F and fry in small batches so the temperature doesn’t drop.
variation
- Loaded: mix in crumbled bacon and extra green onions.
- Baked version: bake on a greased sheet at 400°F for 15 to 18 minutes, flipping halfway.
- Air fryer: spray the bombs with oil and air fry at 375°F for about 10 minutes.
- Different cheese: use mozzarella for a bigger cheese pull or pepper jack for heat.
- Thanksgiving dinner bombs: add shredded turkey, stuffing or a spoonful of cranberry sauce to the filling.
FAQs
Can I use leftover mashed potatoes?
Yes. Cold, leftover mashed potatoes work best because they’re firmer and easier to shape.
Why are my potato bombs falling apart?
The mixture is probably too soft or the oil is too cool. Add a little more flour, chill the bombs before frying and keep the oil at 350°F.
Can I make mashed potato bombs in the air fryer?
Yes. Spray them with oil and air fry at 375°F for about 10 minutes, turning once, until golden.
Can I bake them instead of frying?
Yes. Bake at 400°F for 15 to 18 minutes on a greased baking sheet. They’ll be a little less crisp than fried.
Can I make them ahead of time?
Yes. Bread them up to a day ahead and keep them on a tray in the fridge, or freeze them and fry from frozen.
What cheese is best inside?
Sharp cheddar gives great flavor. Mozzarella melts into stretchier centers.
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Mashed Potato Bombs
Ingredients
Equipment
Method
- Stir the mashed potatoes, egg yolk, ¼ cup flour, chives, garlic powder, salt and pepper until combined.
- Flatten about 3 tablespoons of the mixture in your palm, place a cheddar cube in the center and roll into a smooth ball.
- Set up three dishes: ½ cup flour, the egg and milk mixture, and the panko.
- Roll each ball in flour, dip in egg and coat in panko. Repeat the egg and panko for a thicker crust.
- Chill the balls on a parchment-lined tray for 30 minutes.
- Heat about 2 inches of oil to 350°F.
- Fry 3 or 4 at a time for 3 to 4 minutes, turning gently, until deep golden brown.
- Drain on paper towels or a wire rack, cool 2 minutes and serve warm.
