1. Boil the Potatoes

Begin by peeling and dicing the potatoes into small, evenly sized chunks to ensure even cooking. Add them to a pot of well-salted cold water and bring to a boil. Allow them to simmer for 10–12 minutes, or until they are easily pierced with a fork.

Drain the potatoes thoroughly and set them aside to cool slightly — this will help prevent them from becoming too watery when mashed.

2. Mash and Mix

Transfer the slightly cooled potatoes to a large mixing bowl. Use a potato masher to mash them until smooth, leaving very few lumps. Add the shredded cheddar, grated Parmesan, and chopped parsley.

Season the mixture with salt and freshly ground black pepper to taste. Mix thoroughly to ensure the cheese and herbs are evenly distributed. You’re looking for a cohesive, scoopable texture that holds its shape when rolled.

3. Form the Bombs

Using a tablespoon or a small cookie scoop, portion out the potato mixture and roll it between your palms to form small, round balls. Each ball should be approximately 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet.

Aim for uniform size to ensure even baking. This recipe makes approximately 15–20 potato bombs, depending on the size of your scoops.

For a firmer shape, refrigerate the formed balls for 15–30 minutes before baking. This step is optional but helps the bombs hold together better during baking.

4. Prepare the Garlic Butter

In a small saucepan, melt the butter over low heat. Add the minced garlic and sauté gently for 1–2 minutes, stirring frequently until fragrant. Be cautious not to brown the garlic — it should stay golden and aromatic, not burnt.

Remove the pan from heat and set aside. You’ll use this butter both before and after baking.

5. Brush and Bake

Preheat your oven to 400°F (200°C). Lightly brush each potato bomb with the garlic butter using a pastry brush. This coating will infuse flavor while helping the outside crisp up beautifully.

Place the baking sheet on the center rack and bake for 20–25 minutes, or until the bombs are golden brown and crispy on the outside.

For extra crispiness, turn on the broiler during the last 2–3 minutes, keeping a close eye to prevent burning.

6. Serve

Once the bombs are out of the oven, brush them again with the remaining garlic butter for an extra layer of flavor. Garnish with a sprinkle of chopped parsley or a dusting of Parmesan if desired.

Serve them hot, straight from the oven. They’re perfect on their own or served with a dipping sauce.