What do you do with all your leftover mashed potatoes? Try these vegan baked mashed potato balls stuffed with loads of plant-based cheese.

Baked Mashed Potato Balls [Vegan]

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Cooking Time



  • 6 large russet potatoes-mashed
  • 1/2 cup vegan mozzarella cheese
  • 1/2 cup bread crumbs
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon cayenne pepper
  • 2 cloves garlic - minced
  • 3 tablespoons vegan butter
  • 1/4 cup unsweetened non-dairy milk


  1. Preheat oven to 400° F.
  2. Peel the potatoes then cut in half. Place them into a large pot, then cover with water. Bring to a boil over high heat, and cook until the potatoes can easily be pierced with a knife, about 20 minutes.
  3. In a medium bowl, mash the potatoes, vegan butter, cashew milk, and garlic together. Place in fridge to cool, about 30 minutes.
  4. In a small bowl, mix together the panko crumbs, nutritional yeast, and cayenne pepper.
  5. Next, use a spoon to scoop out a golf ball-sized amount of mashed potatoes. Press one cube of cheese into the middle, then close the mashed potato around the cheese. Now, roll into a ball, then repeat for the remaining mashed potatoes and cheese.
  6. Then, roll the mashed potato balls in the panko crumbs mixture.
  7. Finally, place the coated mashed potato balls onto a lined/greased baking sheet or casserole dish.
  8. Cook for 40 minutes or until the outside gets browned and crispy.


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