Instructions
1. Prepare the Filling:
Mash the boiled potatoes in a large bowl until smooth. Add butter, milk, cheese, cream cheese, and seasonings. Mix well until creamy and thick enough to shape.
2. Shape the Bombs:
Scoop out about 2 tablespoons of the mixture and roll into a ball. Repeat with the remaining mixture. Place on a tray and refrigerate for 30 minutes to firm up.
3. Coat the Bombs:
Roll each ball first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Make sure they are fully covered for a crispy texture.
4. Fry to Perfection:
Heat oil in a deep frying pan over medium heat (about 350°F / 175°C). Fry the bombs in batches until golden brown and crispy, about 2–3 minutes per side. Remove and drain on paper towels.
5. Serve:
Serve hot with garlic aioli, spicy mayo, ranch, or marinara sauce for dipping.
Tips & Variations
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Add cooked bacon bits, minced ham, or sautéed onions to the filling for extra flavor.
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For a lighter version, bake at 400°F (200°C) for 15–20 minutes instead of frying.
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Use an air fryer for a crispy result with less oil — 375°F for about 10–12 minutes.
Crispy outside. Melty, cheesy, creamy inside. These Creamy Fried Bombs are comfort food perfection!
