Crispy Potato and Cheese Bombs with Garlic Butter

Crispy Potato and  Cheese Bombs with Garlic Butter

Ingredients:

2 large potatoes, peeled and diced

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

4 tablespoons butter

2 cloves garlic, minced

Salt and pepper to taste

Optional: breadcrumbs for coating, oil for frying or air frying

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Instructions:

1. Boil the Potatoes:

Place diced potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes.

Drain and mash until smooth. Let cool slightly.

2. Mix the Filling:

Stir in cheddar cheese, Parmesan, parsley, salt, and pepper into the mashed potatoes.

Chill the mixture for 10–15 minutes for easier shaping.

3. Shape the Bombs:

Scoop out small portions and roll into balls (about golf-ball size).

Optional: Roll each ball in breadcrumbs for extra crunch.

4. Cook the Bombs:

Pan-Fry: Heat a little oil in a skillet and fry on all sides until golden brown.

Air Fryer: Spray with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.

Oven-Bake: Place on a baking sheet, brush with oil or butter, and bake at 400°F (200°C) for 20–25 minutes until crispy.

5. Make Garlic Butter:

In a small pan, melt butter over low heat.

Add minced garlic and cook for 1–2 minutes until fragrant (don’t brown it).

6. Finish & Serve:

Drizzle or brush garlic butter over the hot potato bombs.

Serve immediately with dipping sauce like ranch, sour cream, or spicy ketchup.