Talk about a burst of flavor
with these spicy sausage mashed
potato bombs. A unique way to
mix up your mashed potato game.
Note: this recipe originally referenced some products; I mention them because they were used while testing the dish.
Fried food is one of those guilty pleasures that always seems to taste better than anything else, and these spicy sausage mashed potato bombs deliver that crunchy, gooey satisfaction in every bite. Crispy outside, creamy mashed potato inside, with pockets of melty pepper jack and crumbled spicy sausage—these are perfect as an appetizer, party snack, or indulgent side dish.
I used a simple roasted garlic and cheese instant mashed potato mix to speed things along, but you can use leftover mashed potatoes or make your own from scratch if you prefer. The recipe is forgiving and easy to scale up for a crowd. I also incorporated cayenne for a bit of heat—adjust the amount to match your spice tolerance.
To start, prepare the instant mashed potatoes according to package directions using water, milk, and butter, then set them aside to cool slightly. While the potatoes are resting, cook your sausage in a skillet over medium-high heat until it’s nicely browned and broken up into small crumbles. I used about half a tube of bulk sausage for this batch, which yielded a good balance of meat to potato.
Cut pepper jack into finger-sized cubes so each potato ball gets a gooey center. Mix the cooked sausage and cayenne into the mashed potatoes, tasting as you go so the spice level is right. Flour or dust your hands lightly before shaping the mixture into balls; place a cheese cube in the center of each and seal the potato firmly around it to form a ball.
Arrange the balls on a baking sheet and refrigerate for about 30 minutes—this step is important. Chilling helps the balls firm up so they hold together during frying. When you’re ready to fry, heat enough vegetable oil in a deep pan or fryer so the balls can be mostly submerged; the amount of oil will depend on your cookware.
Before frying, roll each chilled potato ball in egg white, then coat evenly with panko breadcrumbs for extra crunch. Fry in batches so you don’t overcrowd the pan—about three minutes per batch should give you a golden, crisp exterior and melted cheese center. Drain briefly on paper towels to remove excess oil.
Serve these hot so the cheese remains gooey. They’re great on their own or paired with dipping sauces like ranch, spicy mayo, or your favorite dipping mustard. Leftovers (if any) can be reheated in a hot oven to bring back some crispness, though they’re best fresh.
Spicy Sausage Mashed Potato Bombs
Ingredients
- 1 package of roasted garlic & cheese instant mashed potatoes
- 1 cup cooked sausage about 1/2 tube
- 2 cups water
- 2 cups panko breadcrumbs
- 3/4 cup milk
- 17-18 inch pepper jack cheese cubes
- 3 TBSP butter
- 1 1/2 TSP cayenne pepper
- 1 egg white
- 4-6 cups vegetable oil (depending on your pan)
Instructions
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Prepare the instant potatoes using the water, milk, and butter according to package directions; set aside.
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Cook the sausage in a pan over medium-high heat until browned and crumbled.
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Mix the potatoes, cooked sausage, and cayenne pepper together until evenly combined.
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Form the potato mixture into small balls, pressing a cube of cheese into the center of each. Place the balls on a baking sheet and refrigerate for 30 minutes to firm up.
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Heat oil in a deep pan or fryer to a medium-high level. You want enough oil so the balls can be mostly covered while frying.
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Dip each chilled ball in egg white, then coat with panko breadcrumbs.
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Fry the balls in batches for about 3 minutes per batch, or until golden brown. Drain on paper towels and serve hot so the cheese stays melty.
Nutrition
