• Ingredients:
  • 2 pounds potatoes, washed well
  • ¼ cup milk
  • Salt and pepper to taste
  • 8oz package of whole FunGuy white button mushrooms
  • 1 small onion
  • 2 cloves garlic
  • 5-7 sundried tomatoes
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1/2 teaspoon salt
  • Canola oil for frying
  • Flat leaf parsley

Don’t start the weekend as a couch potato! Get into the kitchen and whip up a delicious snack like these tasty FunGuy filled potato bombas, a little Spanish tapas inspired treat before relaxing in front of the TV.

A plate of these and you’ll be good to go for at least a show or two before needing a second round!

DIRECTIONS:

  1. Place the potatoes, skin and whole, in to a deep pot full of water and bring to a boil over high heat. When a fork can slide into the potato easily, turn off the heat and drain the potatoes of extra water. Allow them to cool enough to handle.
  2. Pull the skin off the potatoes and put them in a bowl with the milk. Mash them together until smooth. Season the potatoes with salt and pepper to taste. Cover with plastic wrap and refrigerate until ready to make the bombas.
  3. Brush off any debris from the FunGuy mushrooms with a damp towel and chop them on a cutting board. Peel the onions and garlic and mince them. Roughly chop the tomatoes
  4. Heat the olive oil in a sauté pan over medium heat. Add in the onions and garlic, sautéing for 2 minutes. Add in the mushrooms, oregano, and thyme. Cook the mushrooms stirring frequently, another 5-7 minutes. Add in the chopped dried tomatoes and sauté another 2 minutes. Remove from heat.
  5. With a soup spoon, spoon out a bit of potato into your hand and flatten it out a bit. Add about a half teaspoon of mushroom and tomato filling to the middle of the potato patty then fold the potato over the filling. Roll the potato into a ball with the filling in the middle. Repeat with the rest of the potato and filling. There should be about 12 slightly smaller than golf ball sized balls when finished.
  6. Pour about a 1/4 inch of canola oil into a deep frying pan. Heat it over high heat. Drop a little piece of potato into the oil and if it starts to bubble immediately, it’s ready.
  7. Add the bombas to the pan 2 or 3 at a time, leaving room so they don’t touch. Fry in the oil about 2-3 minutes each side, turning as necessary to give it a golden brown outside. Transfer the cooked bombas with a slotted spoon to a plate lined with paper towels. Repeat with the rest of the bombas.
  8. Allow the bombas to cool about 5 minutes before serving with fresh parsley for garnish and your choice of dipping sauce.

Note: The mashed potatoes can be made a day or two ahead of time or just use left overs instead!

Have a Fun meal!