Mashed Potato Croquettes
Mashed potato croquettes are bite sized pieces of potato heaven. Crunchy Panko breadcrumbs coat bite sized balls of cheesy potatoes and chives, and let me tell you – it’s truly impossible not to eat these croquettes by the handful.
Mashed Potato Croquettes
So, what exactly is a croquette? The BEST bite sized indulgence ever. It’s a recipe that originated in France and now is made in kitchens across the world! Typically, most croquettes are similar to mine – mashed potatoes fried in delicious Panko breadcrumbs.
What makes this recipe so unforgettable, in my opinion, is the cheese mixed in with the mashed potatoes. A combination of parmesan and white cheddar cheeses melt into the potatoes perfectly, making them incredibly creamy and cheesy.
Next time you seriously want to impress everyone at a dinner party, make these mashed potato croquettes as an appetizer. They’re seriously addictive, though, so consider making a double batch… or more!
How to Make Them
With a little time and even less effort, you’ll have a batch of what might be the most irresistible appetizer ever. Don’t forget the bowl of sour cream for dipping on the side!
Don’t believe me? Make these croquettes today and you’ll see what I mean!
Mix. Mix together 2 eggs, potatoes, parmesan, cheddar, chives and flour until fully combined. Season with a pinch of salt and pepper.
Chill. Roll the potato mixture into 1 1/2 inch balls, then chill the balls in the refrigerator for approximately 2 hours.
Prepare. Mix together the remaining eggs in one bowl, and place the breadcrumbs in another.
Heat. Add about 2 inches of vegetable oil to a medium skillet. Heat the oil over medium-high – you’ll know it’s hot enough when a pinch of breadcrumbs bubbles immediately when added.
Coat and dredge. Coat the mashed potato balls in the egg, then dredge in the breadcrumbs to coat completely.
Fry. Working in batches, fry the croquettes until they’re golden brown and crisp. This should take about 3-4 minutes per batch.
Drain. When they’re done frying, set the croquettes on a paper towel to drain them of any excess grease.
Some Variations to Try:
- Want to add something that will really make everyone’s mouth water? Toss some cooked, finely chopped bacon (or even bacon bits) into the potato mixture.
- If you want to add even more cheese, provolone is a delicious choice.
- As a garnish, consider chopping up some fresh parsley and chives, then sprinkle them on top of the croquettes.
How do I know when the croquettes are done frying?
They should only take about 3-4 minutes to fully fry. Also, remember that when you’re frying the croquettes to turn them every few moments so they brown evenly.
When the Panko breadcrumbs start turning a delicious golden brown color and the croquette appears crisp, they’re ready to drain on the paper towel.
What’s the best kind of oil for frying the croquettes?
Whenever you’re frying anything, always use vegetable oil!
It’s neutral flavored, inexpensive, and does the job every time. However, if you’re in a pinch, canola oil should also work just fine for frying the croquettes.
Why isn’t my potato mixture thick enough to roll into a ball?
This can happen even to the best of us. The chances are, your mashed potatoes might be a bit too thin. That’s okay – this is easy to fix!
To thicken the potato mixture, try adding more cheese. If that’s not doing the trick, you can even add some breadcrumbs to the mix to help thicken it.
Have any leftover mashed potatoes? Well, now you have the perfect way to make sure they get used deliciously. These mashed potato croquettes are the BEST cheesy, potato filled crunchy bite sized appetizers… ever!
Need more appetizer inspiration for an upcoming party? Here are some of my absolute favorites!
- Parmesan Crusted Fried Zucchini
- Cheesy Hot Spinach Dip
- Honey Ricotta Peach Crostini with Crispy Pancetta
- Strawberry Caprese Salad Skewers with Balsamic Reduction
Get the Recipe: Mashed Potato Croquettes
- 6 large eggs, divided
- 2 1/2 cups cold mashed potatoes
- 3/4 cup grated Parmesan
- 1/4 cup grated white cheddar
- 2 tablespoons chopped fresh chives
- 1 1/2 tablespoons all-purpose flour
- 2 cups panko breadcrumbs
- Vegetable oil for cooking
- frying pan
- In a large bowl, combine 2 eggs, potatoes, parmesan, cheddar, chives and flour until well blended. Season with salt and pepper (just a pinch of each since your potatoes may have already been seasoned.)
- Roll into 1 1/2 inch balls and chill until cold, approximately 2 hours.
- Beat the remaining eggs in a bowl and place the breadcrumbs in a separate bowl.
- Add the vegetable oil into a medium skillet so it’s approximately 2 inches deep and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.
- Coat the mashed potato balls in the egg, then dredge in breadcrumbs to cover completely.
- Working in batches, fry the croquettes until golden brown and crisp, 3–4 minutes. (Be sure to turn the croquettes so they brown evenly.)
- Drain on paper towels and serve immediately with sour cream for dipping.