Cheesy Ground Beef Mashed Potatoes (Print Version)

# Ingredients:

→ Mashed Potato Mixture

01 - 4 large russet potatoes, peeled and quartered
02 - 1/4 cup milk
03 - 4 tablespoons butter
04 - Salt and black pepper, to taste

→ Beef Filling

05 - 450 g ground beef
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 teaspoon Italian seasoning
09 - Salt and black pepper, to taste
10 - 1 cup shredded cheese (cheddar, mozzarella, or preferred blend), divided

→ Crispy Coating and Frying

11 - 1 cup breadcrumbs
12 - Oil for frying

# Instructions:

01 - Place peeled and quartered potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Simmer until potatoes are fork-tender, about 15–20 minutes. Drain thoroughly.
02 - While potatoes cook, heat a skillet over medium heat. Add ground beef, chopped onion, and minced garlic. Sauté, breaking up meat, until browned and onion is tender, 5–7 minutes.
03 - Add Italian seasoning, salt, and pepper to the beef. Mix well. Remove the skillet from heat and stir in 1/2 cup shredded cheese until melted and incorporated. Set aside to cool slightly.
04 - Return drained potatoes to the hot pot. Add butter and milk. Mash until smooth and creamy. Season with salt and pepper as needed.
05 - Cool mashed potatoes until manageable. Take a handful and shape into a cup in your palm, keeping edges thicker than the centre.
06 - Place a spoonful of beef filling into each potato cup. Fold and pinch the edges over the filling, sealing completely to form a ball. Repeat with all potatoes and filling.
07 - Roll each stuffed potato ball in breadcrumbs, pressing gently for even and secure coating.
08 - Heat oil in a deep fryer or large skillet to 175°C. Fry stuffed potatoes in batches for 3–4 minutes per side, turning as needed, until golden brown and crisp. Avoid overcrowding.
09 - Transfer fried potato balls to a paper towel-lined plate to absorb excess oil. Serve warm, garnished with the remaining shredded cheese and preferred dipping sauces.

# Notes:

01 - Ensure mashed potatoes are cool enough to handle for easier shaping and effective sealing.
02 - For extra crispiness, double coat potato balls in breadcrumbs.

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