Cheesy Ground Beef-Stuffed Crispy Mashed Potatoes Recipe

Cheesy Ground Beef-Stuffed Crispy Mashed Potatoes Recipe

by

Ingredients

For the Mashed Potatoes:

  • 4 large russet potatoes, peeled and quartered
  • ¼ cup milk
  • 4 tbsp butter
  • Salt and pepper to taste

For the Filling:

  • 1 lb ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • ½ cup shredded cheese (cheddar, mozzarella, or your favorite blend)
  • Salt and pepper to taste

For Coating & Frying:

  • 1 cup breadcrumbs
  • ½ cup shredded cheese (for garnish)
  • Oil for frying

Instructions

Step 1: Prepare the Mashed Potatoes

Boil the peeled and quartered russet potatoes in salted water for 15–20 minutes or until fork-tender. Drain and mash with milk and butter. Season to taste. Allow to cool to a pliable texture.

Step 2: Cook the Beef Filling

In a skillet over medium heat, cook the ground beef with chopped onion and garlic until browned and the onions are soft (about 5–7 minutes). Season with Italian herbs, salt, and pepper. Stir in ½ cup of shredded cheese until melted. Set aside to cool.

Step 3: Form the Potato Cups

Take a handful of mashed potatoes and flatten it into a cup shape in your palm. Add a spoonful of beef filling, then cover and seal with more mashed potatoes. Shape into a ball or oval.

Step 4: Coat and Fry

Roll each stuffed potato ball in breadcrumbs, pressing gently to help them stick. Fry in hot oil (medium heat) for 3–4 minutes per side until golden and crispy. Drain on paper towels.

Step 5: Serve

Sprinkle remaining cheese on top while hot and serve with sauces like ranch or marinara.

Pro Tips

  • Spice it up with jalapeños or crushed red pepper.
  • Mix cheese into the mashed potatoes for extra richness.
  • Add chopped spinach, bell peppers, or corn to the filling for texture and nutrition.
  • Use leftover mashed potatoes or shredded chicken for quicker prep.

Storage & Meal Prep

  • Refrigerate leftovers in an airtight container for 3 days.
  • Reheat in a toaster oven or air fryer.
  • Freeze assembled (uncooked) potato balls for up to 3 months. Fry directly from frozen, adding 1–2 minutes to cooking time.

Related Recipes

Leave a Comment