Crispy Potato & Cheese Bombs with Garlic Butter-Golden on the Outside, Gooey on the Inside—The Ultimate Bite-Sized Comfort Food

Introduction

These Crispy Potato & Cheese Bombs with Garlic Butter are the kind of snack that disappears as fast as you can make them. With a creamy mashed potato base, melty cheddar and Parmesan, and a drizzle of fragrant garlic butter, they’re crispy, cheesy, and absolutely addictive.

Whether you’re serving them as a party appetizer, a game-day snack, or a cozy side dish, these little flavor bombs deliver big satisfaction. And with simple ingredients and easy steps, they’re perfect for beginner cooks and seasoned snackers alike.

Ingredients

To make about 12–14 potato bombs, you’ll need:

2 large potatoes, peeled and diced
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley
4 tbsp unsalted butter
2 cloves garlic, minced
Salt and black pepper, to taste

Optional Add-ins

½ tsp garlic powder or onion powder
½ tsp smoked paprika or chili flakes for heat
1 tbsp sour cream or cream cheese for extra creaminess
Mozzarella cubes for a melty center

Instructions

Step 1: Boil and Mash the Potatoes

Place diced potatoes in a pot and cover with cold salted water.
Bring to a boil and cook until fork-tender (10–15 minutes).
Drain well and mash until smooth. Let cool slightly.

Step 2: Mix the Filling

Stir cheddar, Parmesan, parsley, salt, and pepper into the mashed potatoes.
Mix until evenly combined. Chill for 15–20 minutes to firm up.

Step 3: Form the Bombs

Scoop out golf ball-sized portions and roll into balls.
Optional: Press a cube of mozzarella into the center and seal.
Place on a tray and chill for 20–30 minutes to hold shape.

Step 4: Crisp Them Up

Frying Option:

Heat oil in a skillet over medium heat.
Fry bombs until golden and crispy on all sides (3–4 minutes per side).
Drain on paper towels.

Baking Option:

Preheat oven to 425°F (220°C).
Place bombs on a parchment-lined baking sheet.
Brush with oil and bake for 20–25 minutes, turning halfway.

Step 5: Make Garlic Butter

Melt butter in a small pan over low heat.
Add minced garlic and cook until fragrant (1–2 minutes).
Remove from heat and stir in extra parsley if desired.

Step 6: Serve

Drizzle garlic butter over warm potato bombs.
Garnish with extra Parmesan or parsley. Serve immediately.

Tips for Success

Chill before cooking to help bombs hold their shape.
Don’t overwork the potatoes—mash just until smooth.
Use starchy potatoes like Russets for fluffier texture.
Double coat with breadcrumbs for extra crunch (optional).
Make ahead: Freeze uncooked bombs and fry or bake from frozen.

Serving Suggestions

Serve with ranch, sour cream, or marinara for dipping.
Pair with grilled steak, roasted chicken, or a fresh salad.
Add to appetizer platters with sliders and wings.
Enjoy solo with a cold drink and a cozy blanket.

Variations to Try

Spicy Kick: Add jalapeños or chili flakes to the filling.
Herb Swap: Use dill, chives, or green onions instead of parsley.
Cheese Blend: Mix in gouda, pepper jack, or mozzarella.
Stuffed Center: Hide a cube of cream cheese or bacon inside.
Gluten-Free: Use gluten-free breadcrumbs or skip coating.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Freeze uncooked bombs on a tray, then transfer to a freezer bag.
Reheat in oven or air fryer at 375°F for 8–10 minutes.
Avoid microwaving—it softens the crispy exterior.

Behind the Recipe

This recipe was born from the love of mashed potatoes and the need for crispy, cheesy snacks. By combining pantry staples with a few fresh ingredients, you get a dish that’s comforting, crave-worthy, and endlessly customizable. It’s a celebration of texture—crispy outside, creamy inside, and buttery all over.

Conclusion

These Crispy Potato & Cheese Bombs with Garlic Butter are golden, gooey, and packed with flavor. Whether you serve them at a party or enjoy them as a cozy snack, they’re guaranteed to impress. Easy to make, fun to eat, and impossible to resist.

Crispy Potato and Cheese Bombs with Garlic Butter