Mashed potatoes and Gravy don't always have to be eaten with a spoon! If you're looking for a fun twist on your favorite Mashed Potato recipe, try these mashed potato and gravy bombs. Cheesy mashed potatoes are rolled into balls with gravy right in the middle of each one. The balls are then covered with breadcrumbs and fried until golden brown and crispy, making for a delicious light dinner or appetizer.
- Makes: 32-36 potato bombs
- 1 cup (240 ml) gravy
- 4 cups (960 ml) cold mashed potatoes
- 3 ounces cream cheese, softened
- ¾ cup (180 ml) grated Parmesan cheese
- ½ teaspoon (2 ml) salt
- ¼ teaspoon (1 ml) ground black pepper
- 1 cup (240 ml) flour
- 2 eggs, beaten
- 1 cup (240 ml) plain breadcrumbs
- 2 quarts vegetable oil, for frying
EditPreparing the Ingredients
- Pour the gravy into an ice cube tray. Pour enough gravy into each mold, making sure it reaches the top, but doesn't spill over.
- Freeze the gravy for about 4 hours, or overnight, until solid.
- Remove and slice the gravy cubes. Use a knife to cut each cube into four small pieces.
- To make the cubes easier to cut, allow them to soften for a few minutes after removing them from the freezer. A knife that's been dipped in hot water can also make slicing easier.
- Combine the mashed potatoes with the cheese and spices in a large bowl. Mix the Parmesan cheese, cream cheese, salt, and black pepper very well with the mashed potatoes until the result is creamy.
- Place the beaten eggs, flour, and breadcrumbs in three separate bowls. Use bowls that are deep, so it's easier to roll the mashed potato balls in the coating.
EditFrying the Potato Bombs
- Preheat the oil in a deep fryer to 375° Fahrenheit (190° Celsius).
- Cover each gravy cube with two tablespoons of mashed potatoes. Gently roll the mixture around to form the a ball that covers the gravy cube. Repeat until there are no more gravy cubes and mashed potatoes.
- Roll the balls in the flour. If necessary, gently tap or shake them to remove any excess flour.
- Dip the balls into the beaten eggs until they're completely covered.
- Cover the balls with the breadcrumbs until they're fully covered.
- Fry the mashed potato gravy bombs until golden brown. Allow them to cook for about 3-4 minutes. Only fry a few at a time to prevent them from sticking together while they're cooking.
- Place the cooked balls on a paper towel on a plate. Continue frying the remaining balls until all of them are cooked.
- Serve. The mashed potato gravy bombs are best warm, after a few minutes of cooling. Eat them plain or dunk them in more gravy, a cheese sauce, or ketchup. Enjoy!
- Vegetables such as green beans, peas, or broccoli go great alongside the mashed potato gravy bombs.
- Instead of gravy, you can place small pieces of mozzarella inside the balls for mashed potato cheese bombs.
- A large, deep frying pan can be used instead of a deep fryer.
- Avoid over-frying the potato bombs or they will burn.
- Make sure the gravy cubes freeze completely before stuffing them inside the mashed potato balls. If they're not completely solid, they will break when you place them inside.
- Make Garlic Mashed Potatoes
- Make Potato Balls
- Make Stuffed Potatoes
- Make Potato Wedges
EditThings You'll Need
- Deep fryer
- Ice cube tray
- Large bowl
- Wooden spoon
- 3 bowls
- Plate with napkin
EditSources and Citations
- https://www.thrillist.com/recipe/nation/fried-mashed-potato-gravy-bomb-recipe-thrillist-recipes - research source