Cheesy Ground Beef Crispy Potatoes (Print Version)

# Ingredients:

→ Mashed Potato Base

01 - 4 large russet potatoes, peeled and quartered
02 - 4 tablespoons unsalted butter
03 - 60 millilitres milk
04 - Salt, to taste
05 - Black pepper, to taste

→ Beef Filling

06 - 450 grams ground beef
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon Italian seasoning
10 - Salt, to taste
11 - Black pepper, to taste
12 - 60 grams shredded cheese (cheddar, mozzarella, or preferred variety)

→ Crispy Coating & Assembly

13 - 120 grams breadcrumbs
14 - Oil, for deep-frying
15 - 60 grams shredded cheese, for garnish

# Instructions:

01 - Place peeled and quartered potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, approximately 15–20 minutes. Drain thoroughly.
02 - Return hot potatoes to the pot. Add butter and milk and mash until smooth and creamy. Season with salt and black pepper to taste. Cool to room temperature until just warm for handling.
03 - While potatoes cook, heat a skillet over medium heat. Add ground beef, chopped onion, and minced garlic. Sauté, breaking up meat, for 5–7 minutes or until beef is browned and onions softened. Mix in Italian seasoning, salt, and pepper. Remove from heat and stir in half of the shredded cheese until melted, then allow filling to cool slightly.
04 - With clean hands, take a portion of cooled mashed potatoes and form a thick-edged cup. Spoon a small amount of beef filling into the centre. Enclose filling by folding and pinching the potato to seal, shaping into a ball. Repeat process until all mixture is used.
05 - Roll each potato ball in breadcrumbs, ensuring an even, generous coating. Lightly press crumbs onto the surface for a firm adherence.
06 - Heat oil in a deep fryer or large skillet over medium heat. Fry stuffed potato balls in batches for 3–4 minutes per side until golden brown and crisp. Avoid overcrowding. Drain on paper towels to remove excess oil.
07 - Arrange on a plate. Sprinkle with remaining shredded cheese and serve warm with preferred dipping sauces such as ranch or marinara.

# Notes:

01 - For best results, ensure mashed potatoes are just cool enough to handle but still pliable for shaping.
02 - A firm mash will better contain the filling and retain structure during frying.

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