Crispy Mashed Potatoes Stuffed with Cheese and Beef are a tasty mix of soft, creamy mashed potatoes on the inside and a crunchy golden crust on the outside. Inside, you’ll find juicy beef and melty cheese that brings everything together in a perfect bite. It’s a dish that feels both comforting and special, with a great balance of textures and flavors.
I love making these because they’re a fun twist on regular mashed potatoes. Stuffing them with beef and cheese makes them feel more like a meal than a simple side, and the crispy outside adds such a nice surprise. I usually cook up the beef with some simple seasoning so it shines through without being too complicated.
Whenever I serve these, I like to pair them with a fresh green salad or some steamed veggies to add a bright touch. They’re always a hit with family and friends because they’re easy to eat with your hands and packed with flavor. These crispy little pockets of joy are perfect for a cozy dinner or even a special gathering.
Key Ingredients & Substitutions
Russet Potatoes: These are great for mashing because they’re starchy and fluffy. If you don’t have russet, Yukon Gold works well too for a creamier texture.
Ground Beef: I like lean ground beef, but ground turkey or chicken are good lower-fat options. You can also try plant-based meat if you want a vegetarian twist.
Cheese: Mozzarella gives a nice melt and stretch. Cheddar adds sharpness. You could swap for Monterey Jack, fontina, or even a mix to suit your taste.
Breading: Panko breadcrumbs make the crispiest crust, but regular breadcrumbs work fine too. For gluten-free, use gluten-free panko or crushed cornflakes.
How Do I Get the Mashed Potato Balls to Hold Their Shape and Stay Crispy?
Shaping and frying the potato balls can be a bit tricky, but here’s what helps me:
- Make sure the mashed potatoes are cool and not too wet. If they’re too soft, add a little flour to help them hold.
- When shaping, pack the potato firmly around the filling to avoid gaps or cracks.
- Coat the balls in flour, egg, and breadcrumbs thoroughly. Double coating (dipping again in egg and breadcrumbs) adds extra crunch and seals the ball better.
- Heat oil to the right temperature (about 350°F / 175°C). Too cool, and they’ll soak up oil; too hot, and they burn outside but stay soft inside.
- Fry in small batches so they cook evenly and stay crispy.
Equipment You’ll Need
- Large pot – for boiling potatoes, I find it easiest with a deep one to hold plenty of water.
- Masher or fork – helps you mash the potatoes smoothly and quickly.
- Skillet or frying pan – to cook the beef filling; non-stick is great for easy cleanup.
- Deep-frying pan or deep fryer – for frying the potato balls to golden perfection.
- Mixing bowls – for holding the mashed potatoes, breading stations, and filling prep.
- Slotted spoon – to lift out the fried balls without excess oil.
- Kitchen thermometer – to check oil temperature for safe frying.
- Plate with paper towels – to drain excess oil after frying.
Flavor Variations & Add-Ins
- Try different cheeses like Monterey Jack or pepper jack for a spicy kick.
- Use cooked sausage or bacon crumbles instead of beef for richer flavor.
- Add chopped herbs like parsley, chives, or cilantro to the mashed potatoes or filling for freshness.
- For a spicy version, mix some hot sauce or cayenne pepper into the beef filling before shaping.
Crispy Mashed Potatoes Stuffed with Cheese and Beef
Ingredients You’ll Need:
For the Mashed Potatoes:
- 4 large russet potatoes, peeled and cut into chunks
- 1/4 cup milk (adjust for desired consistency)
- 2 tbsp butter
- Salt and pepper, to taste
For the Beef Filling:
- 1/2 lb ground beef
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 tsp paprika
- 1/2 tsp dried oregano or Italian seasoning
- Salt and pepper, to taste
For Assembling and Frying:
- 1 cup shredded cheese (mozzarella or cheddar)
- 1 large egg, beaten
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs (panko recommended for crispiness)
- Oil for frying (vegetable or canola oil)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and boil the potatoes, 10 minutes to cook the beef filling, and 15-20 minutes to assemble and fry the potato balls. So, overall, expect about 45-60 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Put the peeled potato chunks into a pot of salted water and bring to a boil. Let them cook until tender, about 15 to 20 minutes. Drain well and mash the potatoes with butter and milk until smooth and creamy. Add salt and pepper to taste. Let the mashed potatoes cool so they’re easier to work with.
2. Cook the Beef Filling:
In a skillet over medium heat, cook the chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, paprika, oregano, salt, and pepper. Cook until the beef is browned and fully cooked through, breaking it apart with a spoon as it cooks. Drain excess fat if needed, then set the filling aside to cool.
3. Assemble the Potato Balls:
On a lightly floured surface, take about 1/4 cup of mashed potatoes and flatten it in your hand to form a small disc. Place about a teaspoon of the cooked beef filling and a pinch of shredded cheese in the center. Carefully fold the mashed potato around the filling, sealing it completely and shaping it into a smooth ball. Repeat this process for all the mixture.
4. Bread the Potato Balls:
Prepare three shallow bowls: one with flour, one with the beaten egg, and one with the breadcrumbs. Roll each potato ball lightly in the flour, then dip it in the egg, and finally, coat it evenly with breadcrumbs. For an extra crispy crust, you can dip each ball once more into the egg and breadcrumbs.
5. Fry the Potato Balls:
Heat oil in a deep frying pan or deep fryer to 350°F (175°C). Fry the stuffed potato balls in batches for 3-4 minutes or until they are golden brown and crispy on all sides. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
6. Serve:
Garnish the crispy potato balls with freshly chopped parsley if you like. Serve warm with your favorite dipping sauce or alongside a fresh green salad for a delicious and satisfying meal.
Can I Use Frozen Mashed Potatoes for This Recipe?
Yes, you can use frozen mashed potatoes, but make sure to thaw and drain any excess moisture before shaping. This helps prevent the potato balls from falling apart or becoming soggy during frying.
What Can I Substitute for Ground Beef?
You can swap ground beef with ground turkey, chicken, or even plant-based meat alternatives. Just cook the filling the same way, adjusting seasoning as needed to suit the substitute.
How Should I Store Leftover Potato Balls?
Store leftover potato balls in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy again.
Is It Possible to Bake Instead of Frying?
Yes, you can bake the potato balls at 400°F (200°C) on a greased baking sheet for about 20-25 minutes or until golden and crispy. Turn them halfway through baking for even browning.
