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–+ servings

CRISPY CHEDDAR BEEF MASHED POTATO CRUNCH CUBES RECIPE CARD

These crispy cheddar beef mashed potato crunch cubes feature a golden, crunchy coating filled with creamy mashed potatoes, seasoned ground beef, and melted cheddar cheese. Perfect as an appetizer, snack, or easy family dinner, they're delicious served warm with your favorite dipping sauce.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 4 4 cubes per serving

Ingredients
  

  • 1½ pounds russet potatoes peeled and diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons warm whole milk
  • 3 tablespoons cornstarch
  • 2 teaspoons kosher salt divided
  • ½ teaspoon ground black pepper divided
  • ½ pound lean ground beef
  • 1 tablespoon olive oil
  • ⅓ cup finely diced yellow onion
  • 2 garlic cloves minced
  • ½ teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded sharp cheddar cheese
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups panko breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 3 to 4 cups vegetable or canola oil for frying

Instructions
 

  • Boil the diced potatoes in water with one teaspoon salt for 15 to 18 minutes until tender. Drain thoroughly.
  • Mash with butter, warm milk, cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Cool and refrigerate.
  • Heat olive oil in a skillet. Cook the onion until softened, then add the ground beef and brown thoroughly.
  • Stir in garlic, smoked paprika, Worcestershire sauce, remaining salt, and remaining pepper. Cook for one minute, then drain excess grease.
  • Allow the beef mixture to cool and stir in the shredded cheddar cheese.
  • Flatten approximately two tablespoons of mashed potatoes in your palm. Add one tablespoon of beef filling, seal completely, and shape into a cube.
  • Coat each cube in flour, beaten egg, and seasoned panko breadcrumbs.
  • Refrigerate the coated cubes for 30 minutes.
  • Heat frying oil to 350°F. Fry the cubes in small batches for three to five minutes until golden brown and crisp.
  • Drain on a wire rack, cool briefly, and serve warm with dipping sauce.

Notes

  • Use thick, cooled mashed potatoes for easier shaping.
  • Keep the beef filling cool before adding the cheddar.
  • Don't overfill the cubes, or the cheese may leak during frying.
  • Fry in batches to maintain the proper oil temperature.
  • Serve shortly after cooking for the crispiest coating.