Recipe Background
Leftover mashed potatoes deserve a second chance to amaze you! And these crispy Mashed Potato Bombs are the perfect way do just that in a fun and flavorful way! Packed with sharp cheddar cheese and crispy, succulent bacon, each golden-brown bite delivers creamy potato goodness wrapped in a crunchy coating. Mashed Potato Bombs are an easy crowd-pleaser that makes leftovers just as exciting as the main meal!
Leftover mashed potatoes deserve a second chance to amaze you! And these crispy Mashed Potato Bombs are the perfect way do just that in a fun and flavorful way! Packed with sharp cheddar cheese and crispy, succulent bacon, each golden-brown bite delivers creamy potato goodness wrapped in a crunchy coating. Mashed Potato Bombs are an easy crowd-pleaser that makes leftovers just as exciting as the main meal!
Ingredients
- 4 slices bacon diced
- 2 cups vegetable oil
- 3 cups leftover mashed potatoes
- 1 cup cheddar cheese shredded
- 1/2 teaspoon cayenne pepper optional
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons parmesan cheese optional, shredded, for garnish
- 2 tablespoons fresh chives optional, chopped, for garnish
Directions
- In a large skillet over medium-high heat, add the diced bacon and cook, stirring occasionally, until it is browned and crispy, about 6-8 minutes.
- Transfer the bacon to a paper-towel-lined plate and allow it to drain and cool slightly.
- In a large stockpot or Dutch oven over medium-high heat, add the vegetable oil.
- In a large bowl, add the mashed potatoes, the cheddar cheese, the cayenne pepper, and the bacon and stir gently to combine.
- In a shallow plate, add the beaten eggs.
- In a separate shallow plate, add the breadcrumbs.
- Using a small cookie scoop, roll the mashed potato mixture into 1 1/4-1 1/2-inch balls. There should be about 24-25 balls.
- Working with 1 of the mashed potato balls at a time, dip the balls into the beaten eggs, coating them entirely, and then immediately dredge them in the breadcrumbs, coating them completely and pressing lightly to adhere.
- In batches, add the dredged mashed potato balls to the hot oil and cook, while turning them occasionally, until they are evenly golden and crispy, about 2-3 minutes.
- Transfer the cooked mashed potato balls to a paper-towel-lined plate to drain and repeat until all of the mashed potato balls are cooked.
- Serve garnished with the parmesan cheese and the chives.
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