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What Are Crispy Potato & Cheese Bombs with Garlic Butter?

At their core, crispy potato & cheese bombs with garlic butter are small balls of seasoned mashed potato wrapped around a piece of cheese, coated in crumbs, then fried, baked, or air-fried until beautifully golden. Once they’re cooked, you brush or toss them in warm garlic butter, which seeps into all the little crevices of the crumb.

You can think of them as:

A cross between potato croquettes and mozzarella sticks
A perfect finger food that’s easy to pick up and dip
A versatile snack that fits into a party platter, game-day spread, or casual family dinner

Why You’ll Love These Potato & Cheese Bombs

There are countless reasons these potato cheese bombs deserve a spot in your kitchen rotation:

Ultra-crisp exterior
Thanks to the breadcrumb or panko coating, the outside fries up into a crunchy shell that contrasts beautifully with the soft center.
Gooey, cheesy middle
Each bomb hides a piece of melty cheese, so every bite has that stretchy, indulgent pull.
Flexible cooking methods
You can deep-fry, oven-bake, or air-fry your cheesy potato bites, depending on your mood and equipment.
Endlessly customizable
Mix in herbs, bacon bits, jalapeños, or spices to create your own signature potato & cheese bombs.
Perfect for sharing
They’re small, easy to pass around, and look gorgeous piled high on a platter with pretty little bowls of dipping sauces.

Ingredient Breakdown

To make the best crispy potato & cheese bombs with garlic butter, you don’t need anything fancy—just a smart selection of everyday ingredients.

Potatoes

The potato base is the heart of the recipe:

Starchy or all-purpose potatoes (like Russet or Yukon Gold)
A pinch of salt and pepper
Optional seasonings:
- Garlic powder
- Onion powder
- Smoked or sweet paprika
- A pinch of chili powder or cayenne for heat

Starchier potatoes give you mash that’s fluffy yet stable enough to wrap around cheese.

Cheese

For that irresistible molten core:

Mozzarella for stretch
Cheddar for a stronger flavor
A blend of cheeses for complexity

You can use:

Small cubes of cheese for dramatic gooey centers
Firmly packed shredded cheese if you prefer a more blended filling

Coating

The coating is what makes these potato & cheese bombs so crispy:

All-purpose flour
Beaten eggs
Breadcrumbs or panko breadcrumbs

Optional but delicious extras:

Grated Parmesan mixed with the crumbs
Dried Italian herbs
Garlic powder or smoked paprika mixed into the crumb layer

Garlic Butter Glaze

The finishing touch is a rich, fragrant garlic butter:

Butter
Minced fresh garlic
Finely chopped fresh parsley
A tiny splash of lemon juice or zest
Salt and pepper to taste

This glossy coating ties everything together and enhances the flavor of the crumbs and potato.

Choosing the Best Potatoes and Cheese

Getting the “inside” right is the secret to perfect potato bombs.

Best Potatoes

Use:

Russet potatoes if you want super fluffy interiors
Yukon Gold potatoes for a slightly creamier texture

Key tips:

Cut potatoes into even chunks so they cook at the same rate.
Boil in well-salted water so the seasoning penetrates.
Drain thoroughly to avoid waterlogged mash.
Let the potatoes steam dry for a few minutes after draining so excess moisture evaporates.

Best Cheese

Your cheese choice affects both flavor and texture:

For a stretchy, dramatic center, use low-moisture mozzarella.
For a sharper taste, add cubes of cheddar or mix it into the mash.
For a richer flavor profile, blend mozzarella, cheddar, and a little Parmesan.

Whatever you choose, make sure:

The cheese is cut into neat cubes or firmly packed if shredded.
Cubes are small enough to be fully enclosed in the potato layer.

Essential Tools and Equipment

You don’t need special gadgets to make crispy potato & cheese bombs with garlic butter, but having the right basics helps:

Large pot for boiling potatoes
Colander for draining
Potato masher or ricer
Mixing bowls (one for mash, one for coating, one for crumbs)
Measuring cups and spoons
Sharp knife and cutting board
Baking tray lined with parchment for chilling the bombs
Deep pan or pot for frying (if deep-frying)
Slotted spoon or tongs for removing bombs from oil
Wire rack (or plate lined with paper towels) to rest cooked bombs
Small saucepan for the garlic butter
Silicone brush to coat bombs with garlic butter
Optional: a kitchen thermometer to monitor oil temperature

Step 1 – Boil and Mash the Potatoes

Start with a solid base of mashed potato.

Prepare the potatoes
- Peel them if you prefer a smoother texture.
- Cut into evenly sized chunks.
Boil
- Place potatoes in a large pot and cover with cold water.
- Add a generous spoonful of salt.
- Bring to a gentle boil and cook until the potatoes are fork-tender.
Drain and dry
- Drain thoroughly in a colander.
- Return them to the warm, empty pot for a few minutes to let excess moisture evaporate (this “steam-drying” step matters).
Mash
- Use a potato masher or ricer to mash until smooth and lump-free.
- Let the mash cool slightly before adding eggs or cheese so nothing melts too early.

The goal: soft, smooth, and not too wet mashed potatoes that can easily form a ball without collapsing.

Step 2 – Season and Mix the Potato Filling

Once you have your mash, it’s time to turn it into a flavorful base for your potato cheese bombs.

In a large bowl, combine:

Mashed potatoes
Salt and pepper
Garlic powder
Onion powder
Paprika (smoked or sweet)

Then add a binder and any mix-ins:

One beaten egg (for structure)
A spoon or two of flour or cornstarch (if the mixture feels too loose)
Optional:
- Finely chopped green onions
- Fresh parsley or chives
- A pinch of chili flakes

Stir gently until everything is fully combined. The mixture should:

Hold together when pressed
Not feel sticky like paste
Be easy to scoop and shape

Taste and adjust the seasoning now—once the bombs are formed and coated, it’s too late to tweak.

Step 3 – Shape the Potato & Cheese Bombs

This is where your crispy potato & cheese bombs with garlic butter start to come to life.

Portion the potato mix
- Use a small cookie scoop or tablespoon to divide the mixture into even portions.
Flatten and fill
- Lightly oil your hands to prevent sticking.
- Flatten each portion into a small round disc in your palm.
- Place a cube of cheese in the center.
Seal and roll
- Gently bring the edges of the potato around the cheese.
- Pinch to seal completely.
- Roll between your palms to form a smooth ball.
Chill
- Place the formed potato bombs on a parchment-lined tray.
- Refrigerate for at least 30 minutes, or freeze briefly, so they firm up.

Chilling helps:

Prevent cracking while coating
Keep the cheese from leaking out
Maintain shape during cooking

Step 4 – Set Up the Coating Station

A good coating is essential for extra-crispy potato cheese bombs.

Prepare three shallow bowls:

Flour bowl
- All-purpose flour
- A little salt, pepper, and garlic powder
Egg bowl
- Beaten eggs
- A small splash of water or milk to thin, if needed
Crumb bowl
- Breadcrumbs or panko
- Optional grated Parmesan
- Optional dried herbs or paprika for color and flavor

Now, coat each bomb:

Roll in the flour, tapping off any excess.
Dip into the egg mixture, letting excess drip off.
Roll in the crumbs, pressing gently so the coating sticks.

For extra crispy potato & cheese bombs, you can:

Dip again in egg and crumbs (double-coating)
Make sure every seam is well covered to reduce cheese leaks

Use one hand for “wet” (egg) and one for “dry” (flour and crumbs) to avoid clumpy fingers.

Step 5 – How to Cook: Frying, Baking, or Air-Frying

You have three main options for cooking your cheesy potato bites.

Deep-Frying

For classic golden, crispy potato bombs:

Heat neutral oil (like sunflower or canola) in a deep pan or pot.
Aim for a temperature that maintains a steady gentle sizzle when you add a test crumb.
Carefully lower a few potato bombs into the oil at a time; don’t overcrowd.
Fry until:
- Deep golden brown
- The coating looks crisp and firm

Remove with a slotted spoon and transfer to a wire rack or a plate lined with paper towels.

Oven-Baking

For a tidy, hands-off method:

Preheat your oven.
Arrange the coated bombs on a parchment-lined baking tray.
Brush or spray them lightly with oil for better browning.
Bake until:
- The breadcrumbs are golden
- The outside feels crisp when tapped

Flip halfway through for even color.

Air-Frying

For fast, efficient crisping:

Preheat the air fryer.
Lightly oil the basket or use a parchment liner suitable for air fryers.
Arrange bombs in a single layer (no stacking).
Air-fry, shaking or turning halfway through, until:
- They’re golden
- The coating feels crunchy

Step 6 – Make the Garlic Butter Glaze

While your bombs are cooking or resting, prepare the garlic butter.

Melt the butter
- Place butter in a small saucepan.
- Melt over low heat until just liquid, not browned (unless you want that nutty flavor).
Add garlic
- Stir in finely minced fresh garlic.
- Gently cook for a minute or so, just until fragrant.
Season and finish
- Stir in chopped parsley.
- Add a small squeeze of lemon juice or a pinch of lemon zest.
- Season with salt and pepper to taste.

Once your potato cheese bombs are cooked:

Brush them generously with the warm garlic butter.
Or place them in a large bowl and gently toss to coat.

The garlic butter gives them a glossy finish and infuses each bite with rich, aromatic flavor.

Serving Ideas and Dipping Sauces

Part of the fun of crispy potato & cheese bombs with garlic butter is how you serve them.

Presentation Ideas

Pile the bombs into a pyramid on a platter.
Thread small bombs onto cocktail sticks.
Arrange them around dipping bowls for a party snack spread.
Garnish with:
- Extra chopped parsley
- A sprinkle of grated Parmesan
- A drizzle of leftover garlic butter

Dipping Sauce Ideas

Offer a variety so everyone finds a favorite:

Garlic mayo or simple aioli
Spicy sriracha mayo
Warm marinara or pizza sauce
Creamy ranch-style dip
Herby yogurt-based sauce
Smoky chipotle dip

Make-Ahead, Freezing, and Reheating

These crispy potato & cheese bombs are perfect for planning, especially for parties.

Make-Ahead

You can:

Shape the bombs and store them (uncoated) in the fridge.
Or shape, coat, and refrigerate them for several hours before cooking.

Cover tightly so they don’t dry out.

Freezing

To freeze:

Place the shaped, coated bombs in a single layer on a parchment-lined tray.
Freeze until solid.
Transfer to freezer bags or containers, labeling them with the date.

You can cook them from frozen:

Add a little extra time to frying, baking, or air-frying.
Make sure the centers are hot and the cheese is melted.

Reheating

If you have leftovers:

Reheat in the oven or air fryer until warmed through and crisp again.
Avoid microwaving if you can, as it can soften the crumb coating.

Troubleshooting Common Issues

Even simple recipes can throw the occasional curveball. Here’s how to fix common potato bomb problems.

Bombs Falling Apart

If your bombs crumble while cooking:

The potato mixture may be too soft:
- Add a bit more flour or breadcrumbs to the mash.
- Chill the shaped bombs longer before coating and cooking.
Be gentle when turning them in oil or on the tray.

Cheese Leaking Out

If cheese escapes from the bombs:

Make sure each bomb is fully sealed around the cheese.
Don’t over-stuff the center.
Double-coat with crumbs for extra protection.

Soggy or Greasy Exterior

If the bombs soak up oil:

The oil might not be hot enough when you add them.
Avoid overcrowding the pan, which cools the oil too quickly.
Let them rest on a rack or paper towel after cooking so excess oil drips off.

Dry Interior

If the mash seems dry:

Add a little more butter or cheese to the potato mixture next time.
Make sure you’re not overcooking the bombs; once they’re golden and hot, they’re done.

FAQs About Crispy Potato & Cheese Bombs with Garlic Butter

Can I use leftover mashed potatoes?
Yes. Leftover mash is perfect for potato cheese bombs as long as it’s not too loose. If it feels soft, add a spoonful of flour or breadcrumbs to help it hold its shape.

Can I bake or air-fry instead of deep-frying?
Absolutely. Baking and air-frying are both great options. Just remember to brush or spray the bombs with a little oil and cook until the crumbs are crisp and golden.

Which potatoes are best for potato bombs?
Starchy varieties like Russet or all-purpose potatoes like Yukon Gold work well because they mash smoothly and hold their shape when formed into balls.

How do I stop the cheese from leaking out?
Seal the potato mixture tightly around the cheese cube and make sure the coating completely covers the bombs. If you’re still seeing leaks, try double-coating.

Conclusion

Crispy potato & cheese bombs with garlic butter are all about contrast: a crunchy, golden coating, soft and fluffy mashed potato inside, and a gooey, cheesy heart, all wrapped in rich, aromatic garlic butter. Choose the right potatoes, season your mash well, chill the bombs before cooking, and pay attention to oil temperature or oven settings for the crispiest results.