In a large pot, bring salted water to a boil. Add the cubed russet potatoes and cook until tender, about 15-20 minutes. Drain the potatoes well, ensuring there’s no excess water.

In a large bowl, combine the drained potatoes with melted butter and milk. Mash everything together until smooth and creamy, creating a luscious base for your bombs.

Mix in the shredded sharp cheddar cheese and chopped fresh herbs. Season with salt and pepper to taste. Allow the mixture to cool slightly before handling.

Once the mashed potato mixture is cool enough to handle, scoop out about 2 tablespoons and form it into a ball. Gently press to ensure it holds together. Repeat this until all the mixture is used up.

Set up three shallow bowls: one for all-purpose flour, another for beaten eggs, and the last for breadcrumbs. Each potato ball will pass through these stations for the perfect crunchy coating.

Roll each potato ball in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Make sure each bomb is evenly and thoroughly coated.

In a large skillet, heat oil over medium heat to about 1/2 inch deep. The oil should be hot but not smoking; test it with a small piece of bread for readiness.

Carefully add the coated potato bombs to the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes on each side or until they turn golden brown and crispy on all sides.

Once golden and crispy, remove the bombs from the skillet and place them on paper towels to drain any excess oil, keeping them light and crispy.

Serve the Herb Cheddar Mashed Potato Bombs warm, accompanied by your favorite dipping sauce like ranch or sour cream for an extra burst of flavor!