Crispy Mashed Potatoes Stuffed with Cheese & Beef are a delicious comfort food treat that combines creamy mashed potatoes with a crispy golden crust and a flavorful, cheesy beef filling. The outside is perfectly crunchy while the inside is bursting with melted cheese and savory ground beef, making each bite a wonderful mix of textures and tastes.
I love making these when I want something special but not too complicated. It’s like getting a little surprise inside each crispy potato ball, and I always find myself sneaking an extra or two before dinner is even served. One tip I’ve learned is to make sure your mashed potatoes aren’t too watery so they hold their shape nicely while frying.
These crispy stuffed potatoes are great as a fun appetizer or a tasty side dish. I like serving them with a simple dipping sauce like sour cream or a tangy ketchup to add a little extra zing. They remind me of cozy family gatherings when everyone reaches for seconds and the kitchen smells like happiness.
Key Ingredients & Substitutions
Russet Potatoes: These are the best for mashed potatoes because they are starchy and give a fluffy texture. If you don’t have russets, Yukon Golds work well too but will be creamier.
Ground Beef: I prefer lean ground beef for a balance of flavor and less fat. You can swap it with ground turkey or plant-based beef for a lighter or vegetarian option.
Cheese: Mozzarella or provolone melt beautifully and give a nice stretch. If you want a sharper flavor, try cheddar or Monterey Jack.
Breadcrumbs: Panko breadcrumbs create a crunchier coating. If unavailable, regular breadcrumbs work fine but might be less crispy.
How Do You Make Crispy Mashed Potato Balls That Hold Together Well?
The secret to crispy, sturdy potato balls is in the mashed potatoes’ texture and the breading process.
- Mash Firmly: Make sure your mashed potatoes aren’t watery. Drain well and add just enough milk to keep them creamy but firm enough to shape.
- Chill Before Shaping: Let the mashed potatoes cool and set in the fridge for 30 minutes. This helps them hold their shape better.
- Use Flour, Egg, and Breadcrumbs: Coat the potato balls first with flour, then egg, then breadcrumbs. For extra crunch, repeat the egg and breadcrumb step.
- Fry at Right Temperature: Keep oil at about 350°F (175°C). Too hot and the outside burns before heating inside; too cool and they absorb oil and get greasy.
Following these tips will give you crispy, golden potato balls that don’t fall apart and have a nice crunchy outside with a soft cheesy, beefy center.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly until tender.
- Potato masher or ricer – helps you get smooth, lump-free mashed potatoes.
- Skillet or frying pan – to cook the beef filling and soften vegetables.
- Deep frying pan or pot – for frying the potato balls to a crispy golden brown.
- Baking sheet – to bake the potato balls with cheese topping for a melted finish.
- Mixing bowls – handy for breading the potato balls in multiple steps.
Flavor Variations & Add-Ins
- Swap ground beef for ground chicken or turkey for a lighter filling with the same great texture.
- Add chopped mushrooms to the beef mixture for an earthier, veggie boost.
- Use sharp cheddar or pepper jack cheese instead of mozzarella for a stronger, spicier cheese flavor.
- Mix in chopped fresh herbs like parsley or chives to the mashed potatoes for a fresh, bright taste.
Crispy Mashed Potatoes Stuffed with Cheese & Beef
Ingredients You’ll Need:
For the Mashed Potatoes:
- 4 large russet potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup warm milk
- Salt and pepper to taste
For the Beef Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce or passata
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
For Assembling & Coating:
- 1 cup shredded mozzarella or provolone cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs (panko preferred)
- Oil for deep frying (vegetable or canola)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare the potatoes, 15 minutes to cook the beef filling, 20 minutes to assemble and bread the potato balls, plus 10 minutes to fry them, and another 5-7 minutes to bake with the cheese on top. In total, expect around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Boil the peeled and cubed potatoes in salted water for about 15-20 minutes until tender. Drain them well, then mash with butter and warm milk until creamy but still firm enough to hold shape. Season with salt and pepper to taste. Set aside to cool.
2. Cook the Beef Filling:
Heat olive oil in a skillet over medium heat. Sauté the chopped onion, bell pepper, and garlic until soft. Add ground beef and cook, stirring, until browned and cooked through. Drain any excess fat. Stir in tomato sauce, oregano, paprika, salt, and pepper, then simmer for 5-7 minutes until thickened. Remove from heat.
3. Assemble the Potato Balls:
With floured hands, take a portion of mashed potatoes and flatten it into a round disc. Place 2-3 tablespoons of beef filling in the center, then sprinkle some shredded cheese on top. Fold the mashed potatoes around the filling, shaping it into a smooth ball or patty, completely enclosing the filling.
4. Bread the Potato Balls:
Roll each potato ball lightly in flour. Dip it into the beaten eggs, then coat in breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating once more.
5. Fry the Stuffed Potatoes:
Heat oil in a deep frying pan or pot to about 350°F (175°C). Fry the potato balls in batches, about 3-4 minutes each, until golden brown and crispy. Remove and drain on paper towels.
6. Bake with Cheese Topping:
Preheat the oven to 400°F (200°C). Place the fried potato balls on a baking sheet, top each with more shredded cheese, and bake for 5-7 minutes until the cheese melts and begins to brown slightly.
7. Serve and Enjoy:
Serve the crispy mashed potato balls hot, spooning any leftover beef sauce around them. Garnish with freshly chopped parsley for a fresh touch. Enjoy this crunchy, cheesy, and flavorful treat!
Can I Use Frozen Mashed Potatoes for This Recipe?
Yes, you can use frozen mashed potatoes, but make sure to thaw them completely and heat off excess moisture before shaping. This helps the potato balls hold together better and prevents sogginess when frying.
Can I Bake Instead of Frying the Potato Balls?
Absolutely! For a healthier option, place the breaded potato balls on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20-25 minutes, turning halfway, until golden and crispy.
How Do I Store Leftovers?
Store any leftover potato balls in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to regain their crispiness.
Can I Add Different Fillings?
Definitely! Try swapping the beef for cooked chicken, mushrooms, or even a vegetarian filling like sautéed spinach and cheese for a tasty twist.