Last Thanksgiving, after a delightful meal with my children and grandkids, I was left with a big bowl of mashed potatoes sitting cold and lonely in the fridge. Now, in my younger days, I might’ve just reheated them with a splash of milk and called it a day. But these days, I like to have a bit more fun in the kitchen—especially when the house is quieter.
The morning after the holiday, I wandered into my kitchen, coffee in hand, and stared at that bowl of potatoes with mischief in my heart. It brought back memories of my late sister Mabel, who always believed leftover mashed potatoes deserved a second life—something golden, crispy, and worth gathering around for.
She used to roll hers into patties and fry them up with onions. I took her idea and cranked it up a notch with cheese, bacon, and crispy breadcrumbs. The first batch? Let’s just say I had a hard time saving enough for the grandkids to try when they came back for leftover pie. Since then, these little bacon bombs have become a weekend snack around here. Sometimes I even make mashed potatoes just to whip up a batch. You bite into one and get that creamy center, smoky bacon, and crunchy crust—it’s just pure joy.
There’s comfort in using what you already have and turning it into something completely new. And as someone who’s spent a lifetime teaching others, I find the greatest lessons often come with a side of food. This one? Don’t toss those potatoes—transform them.
Short Description
Mashed Potato Bacon Bombs are crispy, cheesy bites made from leftover mashed potatoes, bacon, and chives, fried to golden perfection. They’re the perfect savory snack or appetizer, crunchy outside and creamy inside.
Key Ingredients
- 2 cups cold mashed potatoes (leftovers work great)
- ½ cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 4–6 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives or green onions
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup all-purpose flour (for dredging)
- 2 large eggs, beaten (for egg wash)
- 1½ cups breadcrumbs (plain or seasoned)
- Vegetable oil, for frying
Tools Needed
- Medium mixing bowl
- Shallow dishes (3) for dredging station
- Slotted spoon
- Deep skillet or heavy-bottomed pot
- Paper towels
- Plate or baking sheet for chilling
Cooking Instructions
Step 1: Prepare the Potato Mixture
In a medium bowl, combine the cold mashed potatoes, shredded cheese, crumbled bacon, chopped chives, garlic powder, salt, and black pepper. Mix thoroughly until the mixture is uniform and holds together easily.
Step 2: Form the Potato Balls
Scoop out a small amount of the mixture and roll it into balls, roughly 1.5 to 2 inches in diameter. If the mixture feels too soft or sticky, place the bowl in the fridge for 15–30 minutes to firm up before shaping.
Step 3: Set Up the Dredging Station
Prepare three shallow dishes: one filled with flour, one with the beaten eggs, and one with the breadcrumbs. Arrange them in a row for easy access.
Step 4: Coat the Balls
Take each potato ball and roll it first in the flour, then dip it into the egg wash, and finally roll it in the breadcrumbs. Gently press the crumbs onto the surface to ensure full coverage.
Step 5: Chill the Coated Balls (Optional but Recommended)
Place the breaded balls on a plate or baking sheet and refrigerate them for at least 30 minutes. This helps them hold their shape during frying and prevents splitting.
Step 6: Heat the Oil
In a deep skillet or pot, pour in 1 to 2 inches of vegetable oil and heat it to 350°F (175°C). A thermometer helps here—too hot, and the outside will brown too quickly; too cool, and they’ll absorb oil.
Step 7: Fry the Bombs
Carefully lower a few balls into the hot oil using a slotted spoon. Don’t overcrowd the pan. Fry for 3–5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
Step 8: Drain and Cool Slightly
Remove the fried potato bombs and place them on a plate lined with paper towels. Let them cool for a minute or two before serving—they’ll be piping hot inside!
Why You’ll Love This Recipe
Uses Leftovers Creatively: Perfect way to repurpose mashed potatoes in a fresh, tasty way.
Crispy Outside, Creamy Inside: That perfect contrast in textures keeps every bite satisfying.
Family-Friendly: Kids love them, and adults always go back for seconds.
Customizable: You can swap the cheese, add herbs, or even sneak in veggies.
Snack or Side: Great as a party snack, appetizer, or served with a salad or soup.
Mistakes to Avoid & Solutions
Mixture Too Loose to Roll
Solution: Chill the potato mixture for 15–30 minutes to firm it up before shaping.
Balls Falling Apart in Oil
Solution: Be sure to chill after breading. This helps them hold their shape during frying. Also, avoid overcrowding the pan.
Soggy Crust After Frying
Solution: Make sure the oil is at the correct temperature. Use a thermometer to maintain 350°F. Let excess egg wash drip off before breading.
Overbrowning Outside Before Inside Heats
Solution: Fry at medium-high heat and don’t rush it. Lower the heat slightly if the outside browns too quickly.
Oil Absorption
Solution: Don’t fry too many at once—this drops the oil temperature and increases grease absorption.
Serving and Pairing Suggestions
These potato bombs are best served hot and fresh. You can offer them:
– As a snack with a side of sour cream, spicy mayo, or ranch dip
– With a bowl of hearty soup like tomato basil or loaded chowder
– Alongside a crisp green salad for a simple lunch
– On a party tray with toothpicks for easy grab-and-go bites
– As a fun brunch side next to scrambled eggs
Storage and Reheating Tips
Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freeze individually on a tray, then transfer to a freezer bag for up to 1 month.
Reheat (Oven): Bake at 375°F for 10–12 minutes until heated through and crispy.
Reheat (Air Fryer): 350°F for 5–6 minutes for quick, crisp results.
Avoid Microwave: It makes them soggy. Only use if you’re in a hurry and don’t mind the loss of crunch.
FAQs
1. Can I use instant mashed potatoes for this recipe?
Yes, as long as they’re thick and not too runny. Let them cool fully before mixing.
2. What’s the best cheese to use?
Cheddar is classic, but Monterey Jack melts beautifully. A cheese blend works well, too.
3. Can I bake these instead of frying?
Yes. Spray the coated balls with oil and bake at 400°F for 18–20 minutes, turning halfway through.
4. Can I make them ahead of time?
Absolutely. Prepare and bread them the night before, then refrigerate overnight and fry when ready.
5. How do I keep the bombs from getting greasy?
Use hot oil (350°F), don’t overcrowd the pan, and drain them well on paper towels.
Tips & Tricks
Add a small cube of cheese in the center of each ball for a melty surprise.
Use seasoned breadcrumbs or panko for extra crunch.
Make them smaller for bite-sized party snacks.
Fresh chives add brightness, but parsley or thyme work too.
Double the batch and freeze extras—your future self will thank you.
Recipe Variations
Spicy Jalapeño Bombs
Swap regular cheese for pepper jack, and add 1–2 tablespoons minced jalapeños. Follow the same steps but serve with chipotle mayo.
Veggie-Loaded Version
Mix in ¼ cup finely diced sautéed bell peppers or steamed broccoli. Use mild cheese like mozzarella and add a pinch of paprika for extra flavor.
Italian-Style Bombs
Use mozzarella and cooked pancetta in place of bacon. Add ½ teaspoon dried Italian herbs and serve with warm marinara sauce.
Breakfast Bombs
Mix in scrambled eggs and breakfast sausage instead of bacon. These are a hit at brunch with a side of hot sauce or ketchup.
Final Thoughts
Some recipes just have a way of bringing folks together—these Mashed Potato Bacon Bombs do exactly that. They’re born from simple leftovers, but dressed up with a golden crust and a burst of flavor that makes them feel special. As I stood by the stove frying batch after batch, the smell of bacon and crispy crumbs filled the kitchen, reminding me that home cooking doesn’t have to be elaborate to be memorable.
Cooking at this stage in my life is less about feeding a crowd and more about feeding the soul. These little bites offer warmth, comfort, and a touch of nostalgia. I may not move as quickly as I once did, but I can still whip up something delicious with love tucked into every bite.
I hope this recipe brings a bit of joy into your kitchen, and maybe even becomes one you’ll pass along someday. And if you find yourself with a bowl of mashed potatoes and a curious spirit—don’t let them go to waste. Make something golden. Make a memory.
Mashed Potato Bacon Bombs
Print ThisIngredients
- 2 cups cold mashed potatoes (leftovers work great)
- ½ cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 4–6 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives or green onions
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup all-purpose flour (for dredging)
- 2 large eggs, beaten (for egg wash)
- 1½ cups breadcrumbs (plain or seasoned)
- Vegetable oil, for frying
Instructions
Step 1: Prepare the Potato Mixture
Mix cold mashed potatoes, cheese, bacon, chives, garlic powder, salt, and pepper in a bowl until well combined.
Step 2: Form the Potato Balls
Roll the mixture into 1.5–2-inch balls. If too soft, chill for 15–30 minutes before shaping.
Step 3: Set Up the Dredging Station
Arrange three shallow dishes with flour, beaten eggs, and breadcrumbs.
Step 4: Coat the Balls
Dredge each ball in flour, dip in egg, then roll in breadcrumbs, pressing gently to coat.
Step 5: Chill the Coated Balls (Optional)
Refrigerate the breaded balls for at least 30 minutes to help them stay intact when frying.
Step 6: Heat the Oil
Heat 1–2 inches of oil in a skillet or pot to 350°F (175°C). Use a thermometer for accuracy.
Step 7: Fry the Bombs
Fry a few at a time for 3–5 minutes, turning until golden and crispy. Avoid overcrowding the pan.
Step 8: Drain and Cool Slightly
Place fried bombs on paper towels to drain. Let cool for 1–2 minutes before serving.
