Cole Saladino/Thrillist

Fried mashed potatoes and gravy bombs recipe

Total Time:  35 minutes, plus freezing time
Yield:  32-36 bombs


  • 1 cup gravy
  • 4 cups cold mashed potatoes
  • 3 ounces cream cheese, softened
  • ¾ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup flour
  • 2 eggs, whisked
  • 1 cup plain breadcrumbs
  • 2 quarts vegetable oil, for frying


  • Pour gravy into an icecube tray and freeze for at least 4 hours, or overnight. Unmold gravy cubes and cut them into 4 smaller pieces.
  • In a large bowl, mix together mashed potatoes, cream cheese, Parmesan cheese, salt, and pepper.
  • Place flour, eggs, and breadcrumbs in three separate bowls. Wrap 2 tablespoons of mashed potatoes around 1 gravy cube. Dredge in flour, shaking off the excess, dip into eggs, and coat in breadcrumbs. Repeat with remaining mashed potatoes and gravy.
  • In a deep fryer, heat oil to 375°F. Fry potato balls, a few at a time, for 3 to 4 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.