Mashed Potato Croquettes
Mashed Potato Croquettes are a good way to use leftover mashed potatoes. Or you can make a new batch to make this recipe. Just let them cool for about 30 minutes before you handle them. Instructions are given for both an air fryer and the stovetop.
Mashed Potato Croquettes Variations
Classic Cheddar and Chive Croquettes Mashed potatoes mixed with shredded Cheddar cheese and chopped chives, then breaded and fried.
Bacon and Onion Croquettes Incorporate crispy bacon bits and caramelized onions into the mashed potatoes before shaping and frying.
Herb and Garlic Croquettes Add fresh herbs (parsley, thyme, rosemary) and roasted garlic to the mashed potatoes for extra flavor.
Spicy Jalapeño Croquettes Mix finely chopped jalapeños and pepper jack cheese into the mash for a spicy kick.
Truffle Mashed Potato Croquettes Drizzle a bit of truffle oil into the mashed potatoes for a luxurious twist, paired with Parmesan.
Sweet Potato Croquettes Use sweet potatoes instead of regular potatoes for a sweeter, vibrant version, complemented by cinnamon or nutmeg.
Vegan Croquettes Use plant-based ingredients like vegan cheese and non-dairy milk, and bread with gluten-free options.
Mediterranean Style Croquettes Mix in sun-dried tomatoes, black olives and feta cheese for a Mediterranean flavor profile.
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 taste!
Tips for Making Croquettes from Scratch
- Use starchy potatoes: Russets or Yukon Golds work best for a fluffy interior.
- Properly cook potatoes: Boil until tender, then drain well to prevent sogginess.
- Mash thoroughly: Ensure no lumps remain for a smooth mixture.
- Add binding agents: Mix in an egg or a little flour or breadcrumbs to help hold shape.
- Season well: Salt, pepper, and optional herbs or spices enhance flavor.
- Chill the mixture: Refrigerate for at least 30 minutes to firm up, making shaping easier.
- Shape evenly: Wet your hands and form into uniform croquettes for even cooking.
- Coat properly: Dip into beaten egg then roll in breadcrumbs for a crispy exterior.
- Fry at the right temperature: Use oil around 350°F for a golden, crispy crust without burning.
- Drain excess oil: Place cooked croquettes on paper towels to remove excess oil.
- Serve hot: For the best texture and flavor.
How to Perfectly Fry Croquettes
To prevent your croquettes from bursting open during frying, read these tips before getting started.
- Fry for only three to four minutes. If left in the fryer for too long, the filling will get too hot, expand, and cause the croquettes to split. Three to four minutes is just enough time for the outside to crisp and the filling to heat through.
- Heat your oil to exactly 350 degrees F. Any hotter can cause them to expand too rapidly and burst open. The best way to monitor the temperature is to attach a thermometer to the side of the pot. The temperature of the oil will fall once you add your croquettes to it, so you’ll have to let your oil come back up to temp before adding your next batch.
- Make sure your potatoes are dry enough. If your mashed potatoes are too soupy, they’ll produce steam when frying, causing the croquettes to burst.
Mashed Potato Croquettes
Mashed Potato Croquettes are a good way to use leftover mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 croquettes; 6 servings 1x
- Category: Side Dish
- Method: Stovetop or Air Fryer
- Cuisine: American
Ingredients
Instructions
Stovetop
- Mix the mashed potatoes, cheese and green onion together in a bowl.
- Using about two heaping tablespoons of dough, roll into balls. Place on wax paper.
- Beat together the eggs in one bowl.
- Add the flour to another bowl and the panko to a third bowl.
- One by one, dip each mashed potato croquette into the flour, then into the egg and finally coat with the panko breadcrumbs.
- Pour neutral oil, such as avocado oil, into a Dutch oven to a 2-inch depth. Attach a deep-fry thermometer to the side. Heat over medium-high heat until the oil reaches 350 degrees F. Meanwhile, line a baking sheet with paper towels and place a wire rack over the paper towels.
- Reduce the heat slightly to maintain an oil temperature of 350 degrees F. Fry croquettes in batches of 6 until golden brown, 3 to 4 minutes. Use a slotted spoon or spider to remove the croquettes from the oil. Hold them over the pot for a few seconds to drain off excess oil, then place on the rack.
- Repeat with the remaining croquettes, adjusting the heat as needed to maintain an oil temperature of 350 degrees F.
- Let croquettes cool at least 5 minutes before eating.
Air Fryer
- Mix the mashed potatoes, cheese and green onion together in a bowl.
- Using about two heaping tablespoons of dough, roll into balls. Place on wax paper.
- Beat together the eggs in one bowl.
- Add the flour to another bowl and the panko to a third bowl.
- One by one, dip each mashed potato croquette into the flour, then into the egg and finally coat with the panko breadcrumbs.
- Heat the air fryer to 375 degrees F.
- Spray the air fryer basket and the croquettes with oil.
- Place the croquettes in an even layer without touching. You will need to cook them in batches.
- Spray the tops of the croquettes with a little more oil.
- Cook for 10 to 15 minutes until golden brown and crispy, carefully turning them halfway through cooking.
Notes
Make ahead: The croquettes can be formed and breaded up to 24 hours in advance and refrigerated on a sheet pan loosely covered in plastic wrap.
Storage: The croquettes are best eaten the day they are made.
Photo credit: (c) Can Stock Photo / badmanproduction
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