What’s better than having leftover mashed potatoes waiting for you in the fridge??

Using those leftover mashed potatoes to make these Cheddar Stuffed Mashed Potato Balls!

Think creamy potatoes, filled with gooey vegan cheddar cheese, rolled in seasoned breadcrumbs to create a crispy, crunchy exterior encapsulating salty, savory, melty, cheesy goodness 🤗

I recommend making a big batch because, in my experience, these babies are a major crowd pleaser!

Hope you enjoy!

Makes roughly 8-10 Mashed Potato Balls 

• 2 cups of cold Garlic Herb Mashed Potatoes 
• 4 oz vegan cheddar cheese (I used Daiya Medium Cheddar for this)
• 2 cups unsweetened soy milk
• 3 tbsp oil (I use organic canola for this)
• 2 cups bread crumbs, plain or plain panko
• 2 tsp sea salt
• 2 tsp paprika
• 2 tsp garlic powder
• a few dashes of cayenne and/or black pepper if desired
• vegan parmesan cheese (I use VioLife for this)

Start by preheating your oven to 400 degrees and take the vegan cheddar cheese out of the fridge so that it can come to room temperature.

Next, cube the vegan cheese into 1/2 inch cubes. I do this by cutting the Daiya Farmhouse Cheddar block into 5 pieces, then cutting each piece in half, and cutting each of those 3 times. See the video for a visual, but size isn’t allll that important. Small cubes is what you want 🙂

In a shallow bowl, combine the soy milk and 1 tbsp of oil. Whisk well and set aside. In another shallow bowl, add the breadcrumbs, sea salt, paprika, and garlic powder. Mix well and set aside. 

Then scoop approximately 1.5 tbsp of mashed potatoes into your hand. Flatten a bit, then place a cube of cheese in the center. Wrap the sides around the cheese to cover completely and then it roll into a ball. 

Next, dunk each mashed potato ball into the bowl of soy milk, then into the breadcrumbs. Repeat twice to get an even coating. 

COOKING OPTIONS:

1. You can fry these mashed potato balls in a large pan filled with several inches of oil heated to medium heat. If the heat is too high, the mashed potato balls may stick to the bottom so try doing this one at a time if you’re new to frying 🙂 Once golden brown, flip over and cook on the other side. Then drain on a paper towel and transfer to a 400 degree oven to bake for 5 minutes to melt the cheese inside. 
2. If you don’t want to fry these mashed potato balls, you can do what I do, which is to bake them. To ensure that the outside gets crispy, I drizzle the remaining oil on top of create a golden brown, crispy exterior. Then bake for 20-25 minutes golden brown. 

NOTE: Be careful not to over bake. If they bake for too long, they’ll start to flatten out too much.

Then remove from the oven and immediately sprinkle with sea salt, black pepper, and vegan parmesan cheese.

Serve the crispy mashed potato balls on their own or with a side of warm marinara or cool vegan sour cream. Soooo good! Can’t wait for you to try.

Hope you enjoy!