Pope bombs with 6 different landfills

Welcome to another edition of Paulina Cocina. Today, the classic, the undisputed, the wonderful Potato Bombs! (Applause is heard from a packed theater.) Thanks to this recipe, you'll lose your mind over and over again, and all you'll be thinking about is how to make potato bombs in a thousand different ways for the rest of the week. And that's okay, because we all deserve fried food once in a while.

Potato bombs are also very elegant because they can be used to make use of any type of leftovers. Mashed potatoes are especially good, but they're also so easy to combine that other types of leftovers can be used for the filling as well.

Any recipe using leftovers deserves the respect of this community. I've included the illustrative video below, along with my YouTube channel for you to subscribe to, which features two fabulous recipes a week.

About this recipe for potato bombs

These potato bombs are very versatile. With this recipe, you can make them in a thousand flavors, like the ones we'll see below or any others you come up with.

You can also make stuffed potato puffs, using up any leftover empanada filling you may have lying around, for example, potato puffs with meat.

Or potato bombs with chicken, with a leftover chicken from the roast. Of course, you can make potato bombs with cheese, because potatoes and cheese are the combination that makes life on Earth viable, as we know.

So, enjoy your new papal obsession. It's a one-way street.

Ingredients for these potato bombs

all mixed together

• mashed potatoes
• salt
• pepper
• milk
• egg
• breadcrumbs
• Chicken
• minced meat
• curry
• fresh cheese
• parsley, garlic.

Step by step of this recipe for potato bombs

Atheists, know that you are going to start believing

1. It all starts with mashed potatoes. But be careful, this mashed potato has to have one very important characteristic: it has to be fairly firm. That's why it's best not to use boiled mashed potatoes. Instead, microwaved mashed potatoes or leftover mashed potatoes. If you have no other option but to boil them, it's best to let them firm up a bit in the refrigerator before preparing the croquettes.
2. To our firm puree, which we have in a bowl, we'll add salt, pepper, milk (a splash), and oil. Mix everything well, always making sure it's as firm as possible. The consistency should be similar to that of a dough.
3. Once we have our puree made, we'll move on to making our bombs. To do this, with clean hands, take small pieces of our puree and shape them into balls by kneading them with both hands, as if it were Play-Doh.

4-Time for the fillings

Option 1

The classic cheese-filled potato bomb: We'll slightly hollow out our mashed potato ball and place a small piece of cheese in the center. It can be any cheese you like, but be careful not to let it melt. Knead our ball again until the cheese is completely covered by the potato. Let it rest in the refrigerator.

Option 2

Chicken and Potato Bomb: The process is the same. Hollow out the ball and place the chicken pieces inside. Knead again until they're covered with potato. Let it rest in the refrigerator.

Option 3

Potato Bomb with Meat: Same procedure as the previous two, but using minced meat. Let it rest in the refrigerator.

Option 4

Potato and corn bomb: We're going to use corn kernels, but we're not going to try to keep them inside the ball as a filling. Instead, we're going to incorporate them into the potato/dough until the two ingredients are well combined and the shape is round. Then, we'll let them rest in the refrigerator.

Option 5

Potato Bomb with Curry and Chicken: Before forming the ball, we'll add a tablespoon of curry powder to our puree. We'll knead it with the curry powder until it's well incorporated. We'll notice that the color of our ball changes, becoming much more yellow. Then we'll hollow it out and add a few pieces of chicken. Finally, we'll knead it again until they're covered by the potato and then refrigerate it.

Option 6:

Garlic and Parsley Potato Bomb: This time, before forming the ball, we'll add a little garlic and parsley to our mash (fresh is best). Knead until well combined, then hollow out the ball and add another piece of cheese. Seal it and refrigerate.

How to coat potato bombs

1. Now comes the coating. For this, we'll need to crack an egg into a bowl, add salt, and beat it. We'll also need to have a small plate of breadcrumbs ready. We'll take our balls out of the refrigerator, where they'll be cool and firm, and we'll dip them, one by one, first in the egg and then in the breadcrumbs. Once they're firm, you shouldn't have any problems with them falling apart or breaking.
2. Once they're well coated in the breadcrumbs, we transfer them to a frying pan (preferably with high walls) with plenty of oil. We'll have to wait until the oil is very hot before adding our bombitas. Once we've added them, we wait until they're golden brown (it won't take long, so be careful), then we'll remove them and place them on a paper towel to dry off any excess oil.

And that's it! We now have our fabulous potato bombs ready to enjoy.