Mashed Potato Croquettes are the stuff from which dreams are made. Soft, warm, comforting and the perfect way to use leftover mashed potatoes.
These croquettes prove that leftovers can be better than the original dish!
What are these?
If you have ever asked, “What is a croquette?” you’re not alone. A croquette is nothing more than a main ingredient that is rolled in breadcrumbs and then fried or baked.
I saw this Mashed Potato Croquettes Recipe in Bon Appétit a few weeks ago. Like most recipes that capture me, this one lived up to my expectations.
Every. Single. Morsel.
These croquettes are warm, soft and pillowy on the inside with a light, crunchy texture on the outside.
Croquettes are a delicious use of leftover foods.
What’s in these?
If making too many mashed potatoes is a crime, then I plead guilty. Over and over.
There are few greater sins than running out of mashed potatoes, especially on holidays like Thanksgiving, IMHO.
Plus, with the cheap price of potatoes, you can feel good about making too many mashed potatoes without wasting a lot of time or money.
But there’s another and more tasty reason for making too many mashed potatoes: Potato croquettes!
These make great party appetizers. But in the middle of these croquettes, the authentic mashed potatoes, chives, and Parmesan cheese have their own little party.
Mashed Potatoes: Use leftovers or made some just for these croquettes. All you need is 2 cups for this recipe.
Eggs: You’ll use just the egg yolks for this croquette recipe. They help to hold the ingredients together. Use large eggs and it’s always best to use them at room temperature for more even cooking. Or frying in this case. Here’s a great way for how to quickly get eggs to room temperature.
Breadcrumbs: You’re going to coat the croquettes in these, just before frying. You’ll want to use fine breadcrumbs and I like to use the Italian seasoned ones. Scott shows you how to make breadcrumbs from leftover dinner rolls. It’s super easy!
Cheese: You can use any kind of cheese you want for these potato croquettes. Just make sure it’s shredded or grated.
Pro Kitchen Tip Always shred or grate your cheese from a block of cheese instead of buying already shredded. The pre-shredded cheese has potato starch and other fillers to help stabilize it. This prevents it from melting completely and also affects the tast!
We use chives in this croquette recipe but you can use other yummy filling ingredients like:
- Bacon, chopped.
- Ham, chopped.
- Goat cheese
- Onion, minced and cooked.
- Jalapeño peppers, chopped.
How to make them
These potato croquettes could not be any easier to put together.
1. Start by mixing mashed potatoes, egg yolks, chives, and a little flour.
2. Roll the croquettes into golf-ball-size portions.
3. Dredge them in an egg wash and then roll the croquettes in bread crumbs.
4. Bake them in the oven for about 12 minutes or fry them in a skillet of hot oil for about 3 minutes.
What to serve with these?
Traditionally, croquettes are served with some type of sauce. We like this garlic aioli dipping sauce from Becky over at The Cookie Rookie.
To keep it simple, you can also just use a little sour cream. Add some chopped chives if you like and maybe add a little paprika for added color and taste1
This croquette recipe will live up to your expectations, and beyond
Easy to make and a delicious use of leftovers, the taste and texture of these croquettes is the stuff that dreams are made of!
Dabbed in a little sour cream with some additional chives on the side, you have a bona fide party appetizer or side dish. You’re welcome.
Common recipe questions
Simply use gluten-free flour and gluten-free breadcrumbs when making these.
Store any leftover croquettes in an air-tight container in your refrigerator. They will stay good for 3 to 5 days. To reheat, place them on a baking sheet in a hot oven (350°) for 10 minutes. Or, you can reheat them in an air fryer for 4 or 5 minutes.
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Potato Croquettes Recipe
- 2 cups mashed potatoes
- 2 egg yolks
- ½ cup shredded Parmesan cheese
- 2 tablespoons fresh chopped chives plus more for garnish
- 1 tablespoon flour
- 1 cup fine bread crumbs Italian flavored if you can find.
- 2 eggs
- 3-4 cups vegetable or canola oil
- Sour cream optional
- In large mixing bowl, combine potatoes, chives, egg yolks, Parmesan cheese, and flour.
- Mix thoroughly and roll into golf ball size portions.
- In small bowl beat 2 eggs.
- Place bread crumbs in another small bowl.
- Dredge croquettes in egg and then bread crumbs.
- Heat oil over medium-high heat, using 10″ skillet.
- Working in batches, place croquettes in hot oil, using teaspoon to turn and brown evenly.
- Remove portions from oil when golden brown, about 3 minutes.
- Allow to drain on brown paper bag.
- Serve warm with optional sour cream and additional chives.
- Preheat oven to 400° F.
- Place the potato croquettes on a baking sheet and bake for 12 to 15 minutes, until golden brown.
- Croquettes can be shaped in round balls, oval balls, or even like small pancakes.
- If you don’t want to fry these, you can bake these croquettes at 350° for 15 minutes.
- For added flavor, add a little salt and pepper to the eggs and maybe some smoked paprika.