Cheesy Ground Beef Mashed Potatoes

Cheesy Ground Beef Stuffed Crispy Mashed Potatoes are the perfect comfort food for days when you want something hearty and a little indulgent. Imagine creamy mashed potatoes wrapped around gooey cheese and savory beef, then fried until perfectly crisp on the outside. This recipe has saved me so many times when I needed to clean out the fridge or impress surprise guests—it never fails to win everyone over.

I made a big tray for a holiday party last year and my friends could not stop talking about the crispy crust and how satisfying each bite was. It quickly became my go-to for any gathering or game night.

Ingredients

• Russet potatoes: These break down into fluffy mashed potatoes with a starchy finish making them perfect for shaping around the filling. Look for firm potatoes with no green spots or major blemishes.
• Ground beef: Adds savory depth and protein to the filling. Choose 80 percent lean for best flavor and moisture.
• Shredded cheese: Melts into the beef creating a creamy gooey core inside each potato ball. Cheddar brings sharpness while mozzarella adds creaminess. Use good quality cheese that melts well.
• Onion: Sweetness and a bit of bite balancing the richness of the other ingredients. Choose a small heavy onion with papery skin.
• Garlic: Freshly minced garlic gives a warm background flavor that ties it all together. Look for plump cloves with tight skins.
• Italian seasoning: Gives a herby lift. Use a blend with oregano basil and thyme for best results.
• Salt and pepper: Essential for balancing all flavors. Use kosher salt and freshly ground black pepper.
• Milk: Helps make the mashed potatoes extra creamy. Whole milk works best.
• Butter: Adds richness to the potatoes. Choose unsalted so you can control the seasoning.
• Breadcrumbs: Create the crispy textured crust. Panko or homemade fresh breadcrumbs are both great options.
• Oil: Used for frying to golden perfection. I like to use a neutral high heat oil like canola or sunflower.

Step-by-Step Instructions

Prepare the Potatoes:

Peel the russet potatoes and cut them into quarters. Place them in a large pot then cover with cold water. Add a generous pinch of salt. Bring the water to a boil over medium high heat and cook for about fifteen to twenty minutes until a fork slides easily into the potatoes. Drain the potatoes completely.

Make the Beef Filling:

While the potatoes are cooking set a skillet over medium heat. Add the ground beef along with the chopped onion and minced garlic. Break up the beef with a spatula and cook until browned and the onions are soft about five to seven minutes. Sprinkle in the Italian seasoning along with salt and pepper. Once the mixture is fully cooked remove the skillet from the heat and stir in half of the shredded cheese so it melts into the beef. Let the filling cool slightly so it is easier to handle.

Mash the Potatoes:

Return the drained potatoes to the cooking pot. While they are still warm add the butter and milk. Use a potato masher for a smooth creamy texture. Season your mash with salt and pepper and let them cool just enough to handle comfortably.

Shape and Fill the Potato Cups:

Take a palmful of mashed potatoes and flatten it into a thick disc. Gently use your fingers to hollow out the center leaving the edges thicker and forming a cup. Spoon in a mound of the cheesy beef filling.

Seal and Shape the Stuffed Potatoes:

Fold the edges of the potato over the beef center and pinch the seams to close. Roll it gently in your hands to make a smooth ball with no cracks. Repeat with the rest of your ingredients.

Coat with Breadcrumbs:

Roll each stuffed potato ball in breadcrumbs ensuring they are evenly coated and the coating is pressed in to stick well. This is your ticket to that crispy exterior.

Fry the Potato Balls:

Heat enough oil in a deep pan or fryer to submerge the potato balls halfway. When hot add the balls in batches. Let them fry for about three to four minutes per side until golden brown and very crisp. Use tongs to transfer them to a plate lined with paper towels to drain any excess oil.

Serve and Garnish:

Move your crispy stuffed mashed potatoes to a serving plate. Scatter the rest of the shredded cheese over them while they are hot so it melts. Serve with your favorite dipping sauces like cool ranch or tangy marinara for extra fun.

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My favorite thing is the way the breadcrumbs turn ultra crisp against the creamy potato layer. The first time I made these my son couldn’t believe something so simple could have so many textures in every bite.

Storage tips

Let the cooked stuffed potatoes cool completely before packing them in an airtight container. They keep well in the fridge for up to three days and can be reheated in a 350 degree oven straight from the fridge so they stay crispy. If you want to store them longer place cooled balls on a baking sheet and freeze for an hour then transfer to a freezer safe bag or container. They can go straight from freezer to oven for easy snacks or sides.

Ingredient substitutions

If you do not have ground beef ground turkey or chicken is a great swap though the flavor is a bit milder. Any good melting cheese works as the filling. Smoked gouda brings a nice twist or even pepper jack for a bit of spice. Gluten free breadcrumbs make the crispy coating accessible to everyone. If you prefer you can bake instead of fry to cut down on oil—brush each one with a bit of oil then bake at 425 degrees until crisp and browned.

Serving suggestions

These are fantastic served as appetizers on party trays or as a dinner side dish with a salad or simple soup. For a heartier meal pair them with roasted vegetables or a big leafy green salad drizzled with a tangy vinaigrette to balance the richness. They even make a fun base for a brunch eggs benedict style with a poached egg on top.

Cultural context

These stuffed potatoes feel like a fun cross between classic American comfort food and the kind of stuffed croquettes you might find in European cuisines. They take the spirit of shepherd’s pie and give it crispy party appeal which always gets people talking. Every bite reminds me why potatoes are such a global favorite from Irish colcannon to Latin American papa rellena.

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This recipe may take a bit more effort but trust me the crispy cheese filled results are absolutely worth it and always make a meal to remember.

Frequently Asked Questions

→ What kind of cheese works best for the filling?

Cheddar and mozzarella are both excellent, but you can also use Monterey Jack or a mix for extra flavor.

→ How do you seal the potatoes around the beef filling?

Form a cup shape in your palm with mashed potatoes, fill it, then fold and pinch the edges securely before breading.

→ Can these be baked instead of fried?

Yes, bake on a greased tray at 425°F, turning once, until they’re golden and crisp all over for a lighter alternative.

→ What dipping sauces go well?

Ranch, marinara, or a garlicky aioli pair beautifully with these crispy stuffed mashed potatoes.

→ How should leftovers be stored?

Keep in an airtight container in the fridge for up to three days. Reheat in the oven for best crispiness.