Description
Crispy Mashed Potatoes Stuffed with Cheese & Beef are a delicious and hearty appetizer or main dish featuring creamy mashed potatoes combined with melted cheese, filled with a savory ground beef mixture seasoned with herbs and spices, then breaded and deep-fried to golden perfection.
Ingredients
Scale
Potato Mixture
- 4 large russet potatoes, peeled and quartered
- 1 tablespoon butter
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Beef Filling
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup frozen peas, thawed
Coating and Frying
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- Vegetable oil, for frying
Instructions
- Boil Potatoes: Boil the peeled and quartered potatoes in a pot of salted water until tender, about 15-20 minutes. Drain thoroughly and return them to the pot.
- Mash Potatoes: Mash the potatoes with butter and milk until smooth. Stir in the shredded cheddar cheese and grated Parmesan cheese, and season with salt and pepper. Allow the mixture to cool completely.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant.
- Cook Beef: Add the ground beef to the skillet and cook until browned and cooked through. Stir in Worcestershire sauce, paprika, dried thyme, salt, and pepper to season the mixture.
- Add Peas: Stir in the thawed peas and cook for another 2 minutes to combine flavors. Remove from heat and let cool slightly.
- Form Potato Balls: Take a scoop of cooled mashed potato mixture and flatten it in your hand. Place a spoonful of the beef filling in the center, then fold the mashed potatoes around the filling to form a compact ball. Repeat with remaining mixture and beef filling.
- Coat Potato Balls: Roll each potato ball in all-purpose flour, dip into the beaten eggs, then coat thoroughly with breadcrumbs.
- Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring enough oil to fully submerge the balls for even frying.
- Fry Potato Balls: Fry the stuffed potato balls in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Serve: Serve the crispy stuffed potato balls hot, garnished with chopped parsley or additional cheese if desired.
Notes
- Make sure the mashed potato mixture is well cooled before forming balls to prevent them from falling apart.
- You can substitute cheddar cheese with mozzarella or your preferred melting cheese.
- For extra flavor, add chopped fresh herbs like parsley or chives into the mashed potatoes.
- The frying oil must be maintained at 350°F to ensure the potato balls cook through and become crisp without absorbing too much oil.
- These stuffed potato balls can be baked as an alternative to frying for a lower-fat option, though the texture will be less crispy.
