These are great for using up left over mash, but I’ve found that there’s seldom any left overs in our house, so I usually have to make them from scratch. These little bombs allow your creative side to shine, as there are so many possibilities to choose from. Remember to prepare them the day before you want to serve if you can. Makes around 35 golf-ball-sized bombs.
Method: Hot Smoking
Suggested Wood: Apple
Approx. Cook Time: 30 Minutes
- 10 medium sized potatoes
- Fillings; Whole olives, salmon, chilli, blue cheese, anything you like!
- Crust - Bread crumbs, dried herbs, sesame seeds, finely chopped nuts, or any mixture of these
Make up some mashed potatoes, remembering to make them a bit drier than usual, as this will make the mixture easier to work with. Leave the mash to cool.
Take a small amount out, roll it between your palms to form balls that are about 1.5 inches (35mm) in diameter (similar in size to a golf ball).
Make a hole using your finger in the middle of the ball, pop in your filling and close the hole.
Spread your choice of coating for the crust on a chopping board (you can mix different crust ingredients together – bread crumbs/ sesame seeds/ poppy seeds/ herbs) and gently roll the potato balls in the coating mix until they are covered.
Refrigerate the completed “bombs” overnight (this allows the filling to infuse the potato).
Set up your smoker to run at 250°F - 300°F. (If you don’t mind missing out on the smoky flavour these can even be done in the oven.)
Place some non-stick baking paper on the grill of your BBQ or smoker, and pop the bombs on top, you will want to cook them for 25 – 30 minutes adding your choice of wood for smoke flavour to the fire at the beginning of the cook.