What are smashed green onion potato bombs made of?

Smashed green onion potato bombs are made with mashed potatoes, chopped green onions, shredded cheese, garlic, and butter. They’re shaped into balls or rounds, then baked or air-fried until crispy on the outside and soft on the inside.

Can I use leftover mashed potatoes to make smashed green onion potato bombs?

Absolutely! Leftover mashed potatoes are perfect for smashed green onion potato bombs . Just make sure the mash is firm — not too runny — and you can always add cheese, breadcrumbs, or an egg to help bind the mixture.

How do I keep smashed green onion potato bombs crispy?

To keep smashed green onion potato bombs crispy: Bake or air fry at high heat Avoid overcrowding your tray or air fryer basket Use a light oil spray before baking Let them cool for a minute or two after cooking

Can I make smashed green onion potato bombs ahead of time?

Yes! You can prep and shape smashed green onion potato bombs in advance and refrigerate them for up to 24 hours before cooking. You can also freeze them raw and cook them directly from frozen — no defrosting needed.

Are smashed green onion potato bombs gluten-free?

They can be! To keep your smashed green onion potato bombs gluten-free: Skip traditional breadcrumbs or use a gluten-free version Use cornstarch or rice flour if you need a coating Check your cheese and seasoning labels for hidden gluten

Smashed Green Onion Potato Bombs

Description

Crispy on the outside, creamy and cheesy on the inside — these smashed green onion potato bombs are the ultimate comfort food. Perfect for parties, snacks, or using up leftover mashed potatoes, they’re endlessly customizable and totally addictive.

Ingredients

Scale

Base Ingredients:

4–5 medium potatoes (Yukon Gold or Russet)
2–3 green onions, chopped
2 tbsp butter
1/4 cup milk or cream
1/2 cup shredded cheese (cheddar or mozzarella)
2 garlic cloves, minced
Salt and pepper, to taste

Optional Add-ins:

1 egg (for binding)
1/2 cup breadcrumbs (for coating)
Bacon bits, jalapeños, Parmesan, paprika

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Instructions

Boil potatoes until fork-tender. Drain and mash while still warm.
Add butter, milk, garlic, cheese, and green onions. Mash to combine.
Season with salt and pepper. Optional: add egg or breadcrumbs.
Shape into balls or scoops, flatten slightly, and place on a baking tray or in a muffin tin.
Bake at 425°F for 20–25 minutes or air fry at 400°F for 12–15 minutes until crispy.
Optional: Drizzle with garlic butter or sprinkle more cheese and green onions on top. Serve warm.

Notes

Use leftover mashed potatoes for a quick version.
You can freeze before or after baking.
Add different cheeses or spices to switch up the flavor.
Keep them gluten-free by using GF breadcrumbs or omitting them altogether.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side dish / Appetizer
Method: Oven / Air Fryer
Cuisine: American

Nutrition

Serving Size: 2 bombs
Calories: 210 kcal
Sugar: 1g
Sodium: 280mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 5g
Cholesterol: 25mg