Trust me when I say this: if you love potatoes, cheese, and garlic (and who doesn’t?!), you are going to be completely obsessed. We take fluffy, seasoned mashed potato, stuff it with a dreamy mix of melted mozzarella and sharp cheddar, coat it in a crispy shell, and then—the ultimate grand finale—brush it with a luscious, fragrant garlic butter. They’re crispy on the outside, insanely creamy and cheesy on the inside, and packed with flavor. Seriously, stop what you’re doing and make these!

Why You’ll Love This Recipe

Ultimate Comfort Food: It’s the perfect combination of creamy potato, salty cheese, and that golden, crispy crunch we all crave. This is pure, unadulterated food joy.
A Cheese Lover’s Dream: That melted core of mozzarella and cheddar is stretchy, gooey perfection that will make every bite absolutely irresistible.
The Garlic Butter Glaze: This isn’t just a snack; it’s an experience! The quick, homemade garlic butter brushed on at the end takes these from good to unreal.
Perfect for Parties: These are snack gold. They’re easy to prep, fry quickly, and are the first thing to disappear from any platter. Get ready for requests for the recipe!

Ingredients

Ready to make these potato bombs? You only need a few simple things! But first, let’s talk about the stars of the show and why we use them:

Potatoes: The base of our “bomb.” We boil and mash them until they’re light and fluffy—this is what holds everything together!
Shredded Mozzarella Cheese & Grated Cheddar Cheese: This is the gooey, molten heart! The mozzarella gives us that incredible, stretchy pull, while the cheddar adds a sharp, savory depth of flavor.
Cornstarch & All-Purpose Flour: These are the essential binders. They help firm up the mashed potato dough, making it easier to shape and ensuring the bombs don’t fall apart during frying.
Salt, Black Pepper, & Garlic Powder: Our essential seasonings! The garlic powder ensures the potato base is savory and flavorful, complementing that final garlic butter brush.
Chopped Parsley: We mix this into the potato base for a pop of color and a fresh, herbaceous note.
Breadcrumbs: This is the secret to the golden, perfect crunch. The breading gets super crispy in the hot oil.
Egg: Used to bind the breadcrumbs to the potato mixture. It’s the “glue” that creates that beautiful, crunchy exterior.
Oil for Deep Frying: You need enough oil to completely submerge the bombs for that even, all-around crispiness. Use a neutral-flavored oil like canola or vegetable oil.

For the Garlic Butter

Butter: The base for our luxurious glaze.
Garlic: Use freshly minced garlic here—the flavor payoff is HUGE and absolutely worth it.
Chopped Parsley: Adds a final touch of fresh flavor and color to the finished glaze.

A quick note! You’ll find the exact measurements and full recipe details conveniently located right under this article in the recipe card.

How to Make the Crispy Potato & Cheese Bombs with Garlic Butter

This recipe is simple, but the results are so impressive! Follow these steps and you’ll be enjoying crispy, cheesy heaven in no time.

Step 1: Cook and Season the Potato Base

Boil your cubed potatoes in salted water until they are tender enough to mash easily—about 10 to 12 minutes. Drain them really well (we don’t want soggy bombs!) and mash them until they are nice and smooth. Let the mash cool off a bit; we don’t want to melt our cheese yet! Once cooled slightly, mix in the cornstarch, flour, salt, pepper, garlic powder, and parsley until a soft, uniform dough forms.

Step 2: Fill and Shape the Bombs

This is the fun part! Take a small handful of the potato dough and gently flatten it in your palm. Place a generous spoonful of the mozzarella and cheddar cheese mix right in the center. Carefully fold the potato dough over the cheese and roll it between your palms to form a perfectly sealed ball. Don’t leave any cracks—you need to seal that cheese in tight!

Step 3: Bread for the Ultimate Crunch

Set up your breading station: one bowl with the beaten egg and another with the breadcrumbs. Dip each potato ball into the beaten egg first, letting the excess drip off. Then, roll it immediately in the breadcrumbs, making sure the entire surface is evenly and thoroughly coated. That breading is what gives us the glorious crunch!

Step 4: Fry Until Golden Perfection

Heat your oil in a deep pan over medium heat. When the oil is hot and ready (you can test it with a tiny piece of potato), carefully drop the potato bombs in batches—don’t overcrowd the pan, or the oil temperature will drop! Fry them for about 3 to 4 minutes per batch, turning them occasionally, until they are a beautiful, deep golden brown and super crispy. Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain any excess oil.

Step 5: Drizzle with the Garlic Butter

While your bombs are still piping hot, melt the butter in a small pan, add the minced garlic, and sauté it for just 1 minute—just until it’s fragrant, but not brown. Stir in the final tablespoon of parsley and take it off the heat. Immediately brush or drizzle this luscious, fragrant garlic butter all over those hot, crispy potato bombs for an unforgettable flavor boost!

Step 6: Serve and Enjoy!

Serve them while they are still hot and the cheese is beautifully melted! Pair them with your favorite dipping sauces.

Pro Tips for Making the Recipe

Don’t Over-Mash the Potatoes: Over-mashing can release too much starch and make the dough gummy. Mash until smooth, but stop there!
Chill if Sticky: If your potato dough feels too soft or sticky to handle after mixing, cover it and pop it in the fridge for 15–20 minutes. It will firm up and be much easier to shape.
Seal Tightly: Make absolutely sure you fully seal the cheese inside the potato mixture. Any tiny crack or opening will let the cheese escape and melt out into the oil while frying—it’s a very sad moment!
Don’t Overcrowd the Pan: Fry in small batches. Crowding the oil will drop the temperature, which results in soggy, oily potato bombs instead of crispy ones.
Use Freshly Minced Garlic: For the garlic butter, skip the pre-minced jar stuff. Using fresh garlic here makes a huge difference in the final aroma and flavor!

How to Serve

These little bombs are amazing on their own, but they truly shine when paired with a good dipping sauce!

Classic Dippers: You can never go wrong with a simple ketchup, a smoky BBQ sauce, or a classic ranch dressing.
Spicy Kick: Serve them with a sweet chili sauce, or even a spicy sriracha mayo for a fun kick.
Creamy Delight: A homemade creamy garlic-herb dip or a simple sour cream and chives are perfect for that rich, decadent vibe.
As a Side: These work wonderfully as a fun side dish to your favorite main course, like a juicy grilled steak or simple roasted chicken.

Make Ahead and Storage

Storing Leftovers

If you miraculously have any leftovers (I never do!), place them in an airtight container and keep them in the fridge for up to 3 days.

Freezing

You can actually prepare these completely before frying! After you shape and bread the bombs (Step 4), place them on a baking sheet and pop them in the freezer until they are solid. Transfer the frozen, breaded bombs to a freezer-safe bag or container and freeze for up to 2 months. Do not thaw before frying. Fry directly from frozen, adding a couple of minutes to the cooking time.

Reheating

To get that crispy texture back, reheat leftover cooked bombs in the oven at $350^\circ \text{F}$ ($175^\circ \text{C}$) or in an air fryer at $375^\circ \text{F}$ ($190^\circ \text{C}$) until they are warmed through and the exterior is crisp again. The microwave will warm them up, but you’ll lose the crunch!

FAQs

Can I bake or air fry these instead of deep frying?

Yes, you definitely can! If you want a slightly healthier version, baking or air frying works great, though you will get a slightly different texture (a little less “crispy bomb,” a little more “crunchy croquette”). To bake, preheat your oven to $400^\circ \text{F}$ ($200^\circ \text{C}$), lightly spray the breaded bombs with oil, and bake for 20–25 minutes, flipping halfway, until golden. To air fry, spray with oil and air fry at $375^\circ \text{F}$ ($190^\circ \text{C}$) for 10–12 minutes, shaking the basket halfway through.

Can I use different types of cheese for the filling?

Absolutely! The best part about this recipe is how customizable it is. While mozzarella and cheddar offer the best melty, cheesy flavor, you could swap in or add Pepper Jack for a spicy kick, Gruyère for a nutty, sharp flavor, or even a little crumbled Feta for a saltier, tangy note. Just make sure whatever cheese you choose melts well!

How do I prevent the cheese from leaking out while frying?

The key to preventing cheese leakage is a perfect, tight seal when you shape the ball. Check the surface of each potato bomb for any tiny cracks or seams before you start breading. If you see one, gently pinch and smooth the potato mixture over it to completely seal the cheese inside. Also, make sure your oil is at the proper temperature; if it’s not hot enough, the outside won’t set quickly, and the cheese will have more time to melt and escape.

Can I make the potato mixture ahead of time?

Yes! You can easily prepare the mashed and seasoned potato mixture (Step 2) up to a day in advance. Store the mixture covered tightly in the refrigerator. When you’re ready to cook, let it sit out for about 15 minutes to take the chill off, then proceed with shaping, breading, and frying. This is a great trick for quick party prep!