Description
Delightful little puffs of creamy mashed potatoes mixed with sharp cheddar and sour cream, perfect for gatherings.
Ingredients
- 1 Box of Instant Mashed Potatoes (Idahoan brand recommended)
- 1 C of Shredded Sharp Cheddar Cheese
- 3/4 C of Sour Cream
- 1 t Black Pepper
- 1 t Paprika
- 2 T of Melted Butter
- A small pinch of Salt
- 1 Whole Egg
- 1 Egg Yolk
Instructions
- Prepare the Potatoes: Follow the instructions on the instant potato box using only water, butter, and salt. Allow the potatoes to cool slightly afterward.
- Combine the Ingredients: In a large bowl, mix the cooled mashed potatoes with cheddar cheese, sour cream, and black pepper. Let it cool to room temperature and adjust seasoning as desired.
- Incorporate Eggs: Whisk the whole egg and egg yolk in a separate bowl and fold into the potato mixture.
- Creating the Shapes: Use a ziplock bag to fill mini muffin tins with the potato mixture.
- Butter and Paprika Mix: Brush a mixture of melted butter and paprika over the tops of the potato bombs.
- Bake: Preheat the oven to 350°F (175°C) and bake for 30 minutes. Broil for 2 minutes for a golden touch.
- Cool and Release: Allow the bombs to cool for 15-20 minutes before carefully lifting them from the pan.
Notes
Serve with tangy dipping sauces and store in an airtight container for up to 3 days in the refrigerator or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American