The BEST Potato Croquettes

4.60 from 79 votes

This post may contain affiliate links. Please read our disclosure policy.

Mashed Potato Croquettes are the stuff from which dreams are made. Soft, warm, and comforting, it is the perfect way to use leftover mashed potatoes.

Perfect for an easy side dish or delicious appetizer, these potato croquettes prove that leftovers can be better than the original dish!

Plate of mashed potato croquettes with sour cream and chves.
These Croquettes are a delicious way to use leftover mashed potatoes.

What are Potato Croquettes?

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.

Potatoes are a staple in our kitchen. We love using them for Crispy Potatoes, Slow Cooker Cheesy Scalloped Potatoes, and of course the best mashed potatoes ever (there’s garlic in them!)

I saw this mashed potato croquette Recipe in Bon Appétit a few weeks ago. Like most recipes that captured me, this one lived up to my expectations. These potato croquettes are an elegant side for things like veal marsala, beef bourguignon, and so many other great main courses.

Every. Single. Morsel.

A croquette split open with stringy cheese.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

These potato 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.

Make Croquettes from these Leftover Foods!

  • Chicken
  • Vegetables
  • Beef
  • Pork
  • Ham
  • Fish
  • Cheese and
  • Mashed Potatoes

What’s in Potato Croquettes?

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 like these make ahead mashed potatoes: Potato croquettes!

A bowl of mashed potatoes, cheese, and other ingredients for croquettes.
For this croquettes recipe, we use a big batch of leftover mashed potatoes.

Potato croquettes 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 potato 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 Potato Croquettes

These potato croquettes could not be any easier to put together.

Making croquettes using mashed potatoes.

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.

A plate of potato croquettes with sour cream.
Croquettes are great party appetizers
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

What to Serve with These

Traditionally, potato 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 delicious use of leftovers, the taste, and texture of these potato 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

How do you make gluten-free potato croquettes?

Simply use gluten-free flour and gluten-free breadcrumbs when making these.

How do you store leftover potato croquettes?

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.

Not crazy about potatoes or looking for a similar way to put some corn to good use? Try these deep-fried corn nuggets. Featuring a combination of savory cheese, cream, and corn, this truly is the ultimate recipe! (Bonus, this recipe even has a vegan corn nuggets version.)

👨‍🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!

Easy Potato Croquettes

4.60 from 79 votes
This mashed potato croquette recipe is a fast and easy leftover recipe that you will want to make over and over again! Recipe from Bon Appétit
Prep: 10 minutes
Cook: 3 minutes
Total: 13 minutes
Yield: 12



  • 2 cups mashed potatoes
  • 2 egg yolks
  • 1/2 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.

Baking Option

  • Preheat oven to 400° F.
  • Place the potato croquettes on a baking sheet and bake for 12 to 15 minutes, until golden brown.



Tips for Making Croquettes
  • 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.


Calories: 160kcal, Carbohydrates: 15g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 63mg, Sodium: 151mg, Potassium: 146mg, Fiber: 1g, Sugar: 0g, Vitamin A: 120IU, Vitamin C: 8.1mg, Calcium: 73mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from the original post from December 3, 2015
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.
4.60 from 79 votes (36 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Thanks Julie, hope you give these a try. I know you’re kiddos (and their mom) will love them!

  1. 2 stars
    These were fabulous! I didn’t have chives so diced some green onion and added chopped bacon. Think I’ll add some cheddar cheese next time too.
    Thank you 🙂

  2. 5 stars
    Oh, my goodness! This recipe is, actually, an international staple in south and central America (and here, you had no idea!!! lol) It’s called llapingachos (yah-ping-GAH-chose), only instead of Parmesan, it’s usually campo (farmer) cheese (or queso fresco or Chihuahua); in the US, mozzarella is a fine substitute, and it’s either tucked into the center or mixed in with the potato mixture. It isn’t typically breaded in bread crumbs (though certain could – although it’s likely be crushed corn tortilla crumbs), and they’re generally fried up like thick pancakes or latkes in oil in a skillet, though can be baked. Sometimes folks serve a sunny-side up egg or poached egg on top, with chorizo on the side. They’re generally made with red potatoes (or yellow – they’re a little waxier; the attached link uses Russet, but references the red-skinned potato in the history, so IDK…)

    They’re one of the first dishes I learned to make in my time in Guatemala, and my husband, who served 3 years in Ecuador in Peace Corps, was sure glad I knew what he was talking about!!! Only – here’s the crazy thing!!! They’re typically served with what we’d consider a Thai peanut dipping sauce, peanut-butter-based with spices, chili pepper, and cilantro!!! It sounds a little nuts, but it’s amazing!!! (This link gives both a quick version and more traditional version; both are good…). Try with egg on top, some coarsely-chopped cilantro, and a drizzle of the peanut sauce. Prepare to not only be impressed, but impress anyone else before which you set such a feast!!!

    Dying to try it with Parm and try serving it with maybe a quick, homemade marinara, though – I mean, it’s international, right??? 🙂

    Thanks for taking this international sensation here and breaking it down to make it approachable!!!

  3. I haven’t made these yet but was wondering if they could be frozen after frying and cooling and reheated in oven at a later date?

    1. Hi Cheryl,

      I think you could freeze these after making them but I don’t think the texture and taste will be as good as fresh ones.

  4. Is there something I could use instead of chives? I don’t have any and don’t want to go and get some today.


    These look so delicious, I have to try t hem 🙂

    1. The chives are completely optional. You can add some dried oregano, parsley, or thyme instead. Or, you can omit it altogether.

  5. 4 stars
    My mashed potatoes were too soft to hold their shape which made this very messy! The flavor was good and the recipe simple, any tips for my next try?

    1. Jillian, I’ve read that other people who have experienced this have reported that it was because their oil was not hot enough. It should be at least 375°, almost smoking. Others have reported that adding a little flour can help. It’s also important that your potatoes are not too wet when forming the croquettes. On a side note, we made these last weekend and insted of forming balls, we made the croquettes flat and broad, with delicious results. Thanks for the great question.

        1. Hi Donna. We have never done them in the air fryer but I think they would turn out great. I’m thinking maybe 325° for 10 minutes. Let us know how they turn out for you!

          1. 5 stars
            I baked them this time and they were great. Next time I will try the air fryer and let you know. Although nothing is as good as frying for that great crunch b

        2. I made these last night and cooked them in my air fryer at 400 degrees for 15 minutes and they came out delicious 😋

    2. Refrigerate croquettes for 1 hr after forming them. Helps hold together and also marries the flavors more. If they are too loose to begin with, add more parm and flour. I also love putting roasted garlic in there for amazing flavor.

    3. I boil potatoes with skins to soft cook. When cooled I peel and grate. I do not add the extra butter or milk used in mashing. I do not mash at all.

  6. 5 stars
    Dear Dan, I have always made “potato patties from left over mashed potatoes. It was what I was raised on. Tonight, I was perusing a Potato croquette recipe and found yours. To say the patties are GONE forever is an understatement… Your recipe was FANTASTIC!!!
    I have also pinned the turkey Shepherd’s pie recipe and look forward to getting into your other recipes!
    Thanks for sharing!!!!
    Becki Rood
    Ellerslie, Ga

    1. Thanks for the awesome feedback, Becki! We love these potato croquettes as well but I’m not gonna lie, “potato patties” sound likey they might be pretty tasty too… Have a great fall and holiday season and thanks for reading Platter Talk!

  7. Love it!! -these are the best things since mashed potatoes came about! Wishing you a very Happy New Year boys!!
    xo Anna and Liz