How to Make Mashed Potato Gravy Bombs

Опубликовал Admin
17-09-2017, 23:00
Mashed potatoes and gravy doesn't always have to be eaten with a spoon! If you're looking for a mouthwatering twist on your 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 it a delicious light dinner or appetizer.
  • Makes: 32-36 potato bombs

Preparing the Ingredients

  1. Pour the gravy into an ice cube tray. Pour enough gravy into each mold, making sure it reaches the top, but does not over-fill.
  2. Freeze the gravy for about 4 hours, or overnight, and until solid.
  3. Unmold 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 washed with hot water on its blade can also make slicing easier.
  4. In a large bowl, combine the mashed potatoes with the cheese and spices. Mix the Parmesan cheese, cream cheese, salt, and black pepper very well with the mashed potatoes until creamy.
  5. Place the beaten eggs, flour, and breadcrumbs in three separate bowls. It's encouraged to use bowls that are deep and medium-sized so it's easier to roll the mashed potato balls in the ingredients.

Frying the Potato Bombs

  1. Preheat the oil in a deep fryer to 375° Fahrenheit (190° Celsius).
  2. Cover the gravy cubes with two tablespoons of mashed potatoes. Gently roll it around to from the shape of a ball that covers the gravy cube. Repeat until there are no more gravy cubes and mashed potatoes.
  3. Roll the balls in the flour. If necessary, gently tap on them to remove any excess flour off of them.
  4. Dip the balls into the beaten eggs until completely covered.
  5. Cover the balls with the breadcrumbs until fully covered.
  6. 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 when cooking.
  7. Place the balls on a plate covered with a napkin. Continue frying the remaining balls until all of them are cooked.
  8. Serve. The mashed potato gravy bombs are best warm and should be eaten after a few minutes of cooling. Eat them plain or dunk them in more gravy, a cheese sauce, or ketchup. Enjoy!


  • 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


  • A vegetable 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 replacement for a deep fryer.


  • Avoid over-frying the potato bombs or they will burn and blacken.
  • Make sure the gravy cubes completely freeze before stuffing them inside the mashed potato balls. If they're not completely solid, it will break apart into a liquid when placing them inside.

Things You'll Need

  • Deep fryer
  • Knife
  • Ice cube tray
  • Large bowl
  • Wooden spoon
  • 3 bowls
  • Plate with napkin
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