Mashed Potato Bombs
Simple Potato Goodness
Mashed Potato Bombs are the best appetizer for the holidays. They’re easy to make, creamy, cheesy, and delicious.
This recipe uses instant potatoes to make the perfect textured mashed potato bombs. You also add cheese, sour cream, egg, and paprika.
These little puffs of heaven are addicting and delicious.
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Instant Mashed Potatoes
I’m not going to lie, I love a good box of instant mashed potatoes. Call me crazy but sometimes they just hit the spot.
Obviously you want to make the “real” thing at times as well, so I also have a very, very delicious recipe for making THE BEST creamy mashed potatoes.
For this particular recipe, however, you MUST use these instant mashed potatoes for the specific texture they have. I use this brand of Idahoan Mashed Potatoes.
Just use the PLAIN and ORIGINAL type of mashed potatoes for this recipe. I am not saying other varieties will not work, but this is the only variety I have used in this recipe and I know for sure it “puffs up” properly.
You want to make sure you use a flake instant potato where you only add butter, water, and salt to the mix.
If you happen to buy a generic brand, just make sure they are not flavored and that they only require you to make them with water, salt, and butter. Omit the milk if it says to use milk!
The Mini Muffin Pan Is Essential
You will need to use a mini muffin pan for this recipe. This is so that each little potato puff puffs up properly.
You can buy a pan like this anywhere. I have one that is linked in my Affiliate Amazon Shop that is $11.99.
*I am required to tell you this is my affiliate shop which means, as a blogger, Amazon allows me to create lists of suggested products and when you use the links, AMAZON (not you) pays me a small commission on any sales.*
I also use this same pan pan to make my Sausage Bites Appetizer which is a really good one for the holidays as well as football Sunday.
Mashed Potato Bombs
Mashed Potato Bombs are the best appetizer for the holidays. Easy to make, creamy, cheesy and delicious. This recipe uses instant potatoes to make the perfect textured mashed potato bombs. You also add cheese, sour cream, egg and paprika. These little puffs of heaven are addicting and delicious.
Ingredients
- 1 Box of Instant Mashed Potatoes, use the type that has the flakes, I like the Idahoan brand. You want to use the kind that uses only water and butter and salt and then omit the step where it says to add milk.
- *Prepare the mashed potatoes on the box for the serving size of SIX (6) and this will be what you combine the rest of the following ingredients with.
- 1 C of Shredder Sharp Cheddar Cheese
- 3/4 C of Sour Cream
- 1 t Black Pepper
- 1 teaspoon of Paprika
- 2 T of melted butter and a small pinch of salt
- 1 Whole Egg and 1 Egg Yolk
Instructions
- Prepare the instant potatoes for a serving six of 6 according to the package directions. The ingredients list above does not include the measurements for the butter, salt and water you will need to prepare the mashed potatoes. Remember if your instant potatoes say do add milk, omit that step. Let these cool slightly before adding the next step.
- Mix the cheese and sour cream with the prepared potatoes, stir well until combined. Add the black pepper. Let the mixture cool to room temp. Taste and adjust salt if needed. You can also add a sprinkle of garlic and onion powder.
- In a separate bowl whisk together the whole egg and egg yolk. Fold into the potato mixture once it is cooled to room temp.
- Next, take a ziploc bag and add the potato mixture to one corner of the bag.
Spray your mini muffin tins with spray oil. You will use the ziploc bag like a piping bag. - Cut a small tip off the corner of the bag and fill each circle in the tin with the mixture. I make an up and down motion with the bag to make layers.
- In a bowl, combine the paprika and the melted butter and mix well,
Use pastry brush to lightly brush the potato puffs . - Heat oven to 350 degrees and place the pans in the center of oven. Bake for 30 minutes, in the last 2 minutes of cooking turn on broiler and broil for 2 minutes keeping a close eye they don’t burn. Oven temps and times will vary, keep an eye on these the first time you make them.
- Remove from oven and let cool for 15 to 20 minutes, then lift each bomb from the pan carefully.
Looking for a great indulgent appetizer? My Antipasto Bites are always a fave.
2 Comments
Kelly Gorg Lopez
November 19, 2024 at 9:39 am
so when you make the potato bombs you don’t add milk, but do you need to add the milk amount as water or not at all? lmk, thx! 🙂
thetipsyhousewife
November 19, 2024 at 5:08 pm
Not at all. You want to reduce the amount of liquid so they are more able to turn puffy