Potato Croquettes (Crispy Cream Bombs That Disappear Fast)

Leftover mashed potatoes just found their destiny.

These potato croquettes are what happens when mashed potatoes get dressed up for a party. Rolled in breadcrumbs, fried to a crisp, and impossibly creamy inside. They vanish within minutes. Make extra. You’ve been warned.

Ingredients

Makes 12-15 croquettes.

• 2 cups cold mashed potatoes (leftover is perfect)
• ½ cup shredded Parmesan or cheddar cheese
• 1 large egg yolk
• 2 tablespoons chopped fresh parsley or chives
• ½ cup all-purpose flour
• 2 large eggs, beaten (for coating)
• 1 cup panko breadcrumbs
• ½ teaspoon salt
• Vegetable oil for frying

Step-by-Step Instructions

Step 1: Make the Mix

1. In a bowl, combine cold mashed potatoes, cheese, egg yolk, and parsley.
2. Mix until uniform. Season with salt.

Step 2: Shape

1. Scoop mixture and roll into 2-inch logs or balls.
2. Place on a parchment-lined tray.

Step 3: Set Up Breading Station

1. Bowl 1: flour. Bowl 2: beaten eggs. Bowl 3: panko.
2. Roll each croquette: flour → egg → panko.

Step 4: Chill (Important)

1. Freeze shaped croquettes for 15 minutes. This prevents falling apart in the fryer.

Step 5: Fry

1. Heat 1 inch of oil to 350°F (175°C).
2. Fry croquettes in batches, 2-3 minutes, until golden brown.
3. Don’t overcrowd.

Step 6: Drain and Serve

1. Drain on paper towels. Sprinkle with salt immediately.
2. Serve with marinara, aioli, or just alone.

Summary

Prep Time: 20 minutes | Chill Time: 15 minutes | Cook Time: 10 minutes | Total Time: 45 minutes

Yield: 12-15 croquettes

Difficulty: Easy

Storage Notes

Freeze Before Frying (Best Method):

Freeze shaped, breaded croquettes on a tray, then transfer to a bag. Fry from frozen—add 1-2 minutes.

Refrigerate Cooked:

Store in an airtight container for up to 3 days. Reheat in air fryer or oven (375°F for 5-8 minutes). Microwave makes them sad and soggy.

Do Not Refrigerate Raw:

Breaded raw croquettes get mushy in the fridge. Freeze only.