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Mashed Potato Gravy Bombs with Cheesy Bolognese

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Mashed Potato Gravy Bombs with Cheesy Bolognese

Crispy, deep-fried mashed potato balls stuffed with a frozen gravy core, served on chunky bolognese, drizzled with cheese sauce, and finished with sweet paprika and parsley. A indulgent, flavor-packed dish perfect for lunch or dinner planning!

🛒 Ingredients

  • For the Potato Bombs:
    • Leftover mashed potatoes
    • 1/2 cup grated cheese
    • Salt & pepper to taste
    • Gravy (thick, frozen in ice cube trays)
    • 1 cup flour
    • 1 cup buttermilk
    • 1 cup breadcrumbs
    • Oil for deep frying
  • For Serving:
    • Chunky bolognese sauce
    • Cheese sauce
    • Sweet paprika (for dusting)
    • Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

  1. Freeze Gravy:
    • Pour thick gravy into ice cube trays and freeze until solid (at least 4-6 hours).
    • Prep Potato Balls:
      • Mix leftover mashed potatoes with 1/2 cup grated cheese, salt, and pepper.
      • Take a frozen gravy cube and wrap it in a portion of mashed potato mixture, forming a tight ball. Repeat for desired quantity.
    • Coat & Fry:
      • Set up three bowls: one with flour, one with buttermilk, and one with breadcrumbs.
      • Dip each potato ball in flour, then buttermilk, then breadcrumbs, ensuring an even coating.
      • Heat oil to 350°F (175°C) in a deep fryer or heavy pot. Fry balls until golden brown and crispy (about 3-4 minutes). Drain on paper towels.
    • Serve:
      • Spoon a bed of chunky bolognese sauce onto a plate.
      • Place fried potato bombs on top.
      • Drizzle with cheese sauce.
      • Dust with sweet paprika and sprinkle with chopped parsley.

⏰ Timing & Servings

  • Prep Time: 15 minutes (plus gravy freezing time)
  • Cook Time: 10 minutes
  • Total Time: ~25 minutes (excluding freezing)
  • Servings: Depends on potato quantity; ~8-12 bombs
  • Calories: ~200-250 kcal per bomb (varies by size and ingredients)
See also  Bacon Cranberry Walnut Stuffed Celery

💡 Tips

  • Gravy Tip: Ensure gravy is thick to hold shape when frozen. Add cornstarch if needed before freezing.
  • Make Ahead: Form and coat balls in advance; refrigerate until ready to fry.
  • Cheese Sauce: Use store-bought or make your own with melted cheddar, milk, and a touch of butter.
  • Bolognese: Use leftover or make a quick version with ground beef, tomatoes, onions, and Italian herbs.
  • Storage: Store unfried balls in the fridge for up to 2 days or freeze for 1 month. Fried bombs are best eaten fresh.

🌟 Why You’ll Love This

These gravy-stuffed potato bombs are a crispy, cheesy, saucy delight with a surprise molten center. Perfect for impressing guests or indulging in comfort food. Pair with a light salad to balance the richness!

Let me know if you need a bolognese recipe, cheese sauce tips, or ingredient sourcing help! #DeepFriedDeliciousness