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I discovered these amazing Mashed Potato Bombs while trying to jazz up leftover mashed potatoes during the holidays. Now my family begs for them year round! The outside gets perfectly crispy while the inside stays creamy and cheesy. They're like little bites of comfort food heaven and honestly better than the mashed potatoes they started from.
What You'll Need For These Little Bites of Heaven
- Instant Mashed Potatoes: 1 box enough for 6 servings. I was skeptical at first but trust me they work beautifully here.
- Sharp Cheddar Cheese: 1 cup freshly shredded. The sharper the better for that amazing flavor.
- Sour Cream: ¾ cup makes everything extra creamy and rich.
- Black Pepper: 1 tsp freshly ground if possible.
- Paprika: 1 tsp gives such a beautiful color and smoky taste.
- Melted Butter: 2 tbsp for that gorgeous golden top.
- Salt: Just a pinch to make the flavors pop.
- Eggs: 1 whole egg plus 1 yolk they're the secret to perfect texture.
Let's Make Some Magic
- Start With The Potatoes
- Make those instant mashed potatoes but only use water and butter. Let them cool down a bit we don't want scrambled eggs in there!
- Mix It Up
- Stir in that sharp cheddar sour cream and pepper. Give it a taste and add salt if needed then let everything cool to room temp.
- Egg Time
- Whisk up your egg and yolk then fold them into your cooled potato mix until everything's combined perfectly.
- Get Ready to Pipe
- Grab a zip bag fill it with your mixture and snip off the corner instant piping bag!
- Fill Those Tins
- Spray your mini muffin tin then pipe in the potato mixture with an up and down motion to create those lovely layers.
- Butter Magic
- Mix that melted butter with paprika and brush it all over the tops.
- Bake Away
- Pop them in a 350°F oven for 30 minutes then broil just until golden watch them close they can burn quick!
- The Finish Line
- Let them cool a bit then gently pop them out and watch them disappear!
My Kitchen Secrets
- Flavor Boost: Sometimes I throw in some garlic powder or onion powder when I'm feeling fancy.
- Save Some For Later: Pop leftovers in the fridge then reheat in the oven to get that crispy top back.
- Make Them Pretty: Take your time piping they look so fancy when you do!
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Why These Little Bombs Are So Special
Every time I bring these to a party people go crazy for them. The way they puff up all golden brown on top while staying creamy inside is pure magic. I love watching guests pop them in their mouths and seeing their eyes light up with that first bite. They've become such a staple at our holiday gatherings that it wouldn't feel like a celebration without them!
Frequently Asked Questions
- → Why use instant potatoes instead of real ones?
Instant potatoes provide a consistent texture that's perfect for piping. They're also quick and easy to prepare.
- → Can I make these ahead of time?
Prepare and pipe into muffin tins up to 24 hours ahead. Cover and refrigerate, then brush with butter and bake just before serving.
- → Why let the mixture cool before adding eggs?
Hot potatoes would cook the eggs, making the mixture lumpy. Cooling ensures a smooth, even texture.
- → How do I prevent sticking?
Spray the muffin tin well with oil, especially in the corners. Let cool before removing for clean release.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven for 5-10 minutes until warm and crispy. Avoid microwave as they'll lose their crisp texture.