Great for using up left over mash, but I’ve found that there’s seldom any “left over’s” 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.
Makes around 35 "golf ball" size bombs.
Preperation time 45 minutes - Preferably done the day before and then refrigerated overnight.
Cooking Time ± 25 minutes(220 - 250°F)
Ingredients
10 medium sized potatoes
Fillings – Whole olives, salmon, chilli, strong cheese (Danish Blue)
Crust - Bread crumbs, dried herbs, sesame seeds, finely chopped nuts, or any mixture of these
Apple wood (Chunks or Chips) for those of you in the USA, we highly recommend Smokinlicious wood products.
Method
Set up your water smoker see here for basic set up instructions, allowing for the fact that you will need to keep the smoker going for at least 6 hours, so don't skimp on the charcoal.
Make up some mashed potatoes, remembering to make them a bit drier than usual, as this will make the mixture easier to work with.
Let the mash 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 (this is where your choice of filling will go) the 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).
Place some non-stick baking paper on the grill of your BBQ or smoker, if you don’t mind missing out on the smokey flavour these can even be done in the oven. You will want to cook them at around 250°F - 300°F (120°C - 150°C) for 25 – 30 minutes adding your choice of wood for smoke flavour to the fire.
