Some recipes are all about indulgence, and these Crispy Garlic Butter Potato Cheese Bombs are pure comfort in one bite-sized, golden-crusted package. Made with creamy mashed potatoes, melted cheddar, nutty Parmesan, and fresh parsley, each little bomb is brushed with fragrant garlic butter and baked until crispy and irresistible.
These are the kind of snackable sides that go with just about anything—roast chicken, grilled steak, or even as a party appetizer with dipping sauce. Simple to make, easy to customize, and wildly delicious.
Why These Potato Cheese Bombs Steal the Show
This is what happens when mashed potatoes and garlic bread have a cheesy, crispy baby. Here’s why they’re a hit every time:
- Golden, crispy exterior: The oven-baked crust gives that satisfying crunch.
- Cheesy center: Cheddar and Parmesan bring richness and that signature cheese pull.
- Garlic butter glow-up: Fresh garlic in melted butter brushed over each one? Yes, please.
- Perfectly snackable: Pop one in your mouth or pile them on a platter for guests.
If you’ve got leftover mashed potatoes, this is also a genius way to use them up.
Ingredients You’ll Need
- 2 large potatoes, peeled and cut into cubes
- 1 cup grated cheddar cheese
- ¼ cup grated Parmesan
- ¼ cup chopped fresh parsley
- 4 tablespoons butter
- 2 garlic cloves, minced
- Salt and pepper, to taste
How I Make Crispy Garlic Butter Potato Cheese Bombs (Step-by-Step)
1. Preheat and Prep
I preheat my oven to 400°F (200°C) and lightly grease a baking sheet—or line it with parchment paper for easy cleanup.
2. Boil and Mash the Potatoes
In a pot of salted water, I boil the diced potatoes until fork-tender—usually about 10–12 minutes. Then I drain and mash them in a large bowl until smooth.
3. Add the Cheesy Goodness
While the mashed potatoes are still warm, I stir in the cheddar, Parmesan, chopped parsley, and season with salt and pepper. The cheese melts slightly into the potatoes and creates a soft, savory base.
4. Shape the Bombs
I scoop heaping spoonfuls of the mixture and roll them into small balls—about the size of a golf ball. I arrange them evenly spaced on the prepared baking sheet.
Pro tip: Lightly wet hands or use a small cookie scoop to make shaping easier and less sticky.
5. Make the Garlic Butter
In a small saucepan, I melt the butter over medium heat and sauté the minced garlic until just golden and fragrant—about 1 minute. Then I remove it from the heat.
6. Brush and Bake
I brush each potato ball generously with the garlic butter, making sure to get all those little bits of garlic on top. Then I bake them for 20–25 minutes, or until they’re golden brown and crisp on the edges.
7. Serve Hot
Right out of the oven, I give them one last brush of any leftover garlic butter (if I haven’t already eaten it with bread) and maybe a sprinkle of flaky salt or extra parsley for a finishing touch.
How I Like to Serve Them
These crispy potato cheese bombs are incredibly versatile. Here are my favorite ways to enjoy them:
- As a side dish to roasted meats, grilled chicken, or BBQ
- As an appetizer with ranch, marinara, or garlic aioli for dipping
- In a brunch spread alongside eggs and fruit
- On their own as the ultimate comfort snack
They also reheat surprisingly well—just pop them back in the oven or an air fryer for a few minutes to restore the crispiness.
Tips From My Kitchen
- Use starchy potatoes like Russets or Yukon Golds for fluffier texture.
- Add a little heat: Mix in a pinch of cayenne or chili flakes with the mash.
- Want more crunch? Roll the balls in breadcrumbs before baking.
- Make them mini: For parties, shape them smaller and serve with toothpicks.
FAQs From My Kitchen
Q: Can I make these ahead of time?
A: Absolutely. Shape and chill them up to a day in advance. Bake just before serving, or reheat in the oven if already cooked.
Q: Can I fry them instead of baking?
A: Yes! Shallow or deep fry at 350°F until golden brown for an extra crispy version. Just be sure they’re firm and chilled before frying to avoid falling apart.
Q: Can I use leftover mashed potatoes?
A: Totally. Just mix them with the cheese and herbs, then shape and bake as directed.
Q: What cheese alternatives work well?
A: Mozzarella, Monterey Jack, or a sharp white cheddar would all be delicious.
Why These Cheese Bombs Are Worth Every Bite
Garlic Butter Potato Cheese Bombs are everything you want in a savory bite—crispy, cheesy, buttery, and bursting with flavor. They’re easy enough for a weeknight dinner and impressive enough for a party platter. Plus, they’re made with real ingredients you probably already have on hand.
One bite in, and you’ll see why these little golden gems are called bombs. Because they seriously blow people away.
Crispy Garlic Butter Potato Cheese Bombs Are the Golden, Cheesy Side You’ve Been Waiting For
Ingredients
- 1 cup grated cheddar cheese
- 1 cup mashed potatoes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- Salt to taste
- Pepper to taste
- 1/2 cup breadcrumbs
- Oil spray (for baking)
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, and parsley. Season with salt and pepper.
- Scoop a tablespoon of the potato mixture and form it into a ball.
- Repeat until all the mixture is used, placing the balls on a baking sheet.
- In a small saucepan, melt the butter over low heat and add the minced garlic, cooking until fragrant.
- Brush the garlic butter mixture over each potato bomb, then roll them in breadcrumbs for extra crunch.
- Spray lightly with oil spray to help them crisp up.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Serve warm and enjoy!
Leave a Reply