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Crispy, Cheesy Mashed Potato Croquettes: The Ultimate Comfort Food

A pile of golden brown, crispy potato croquettes on a white plate, one is broken open showing melted cheese inside.
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Create golden, crispy potato croquettes with a creamy, gooey cheese center using leftover mashed potatoes. This reliable recipe delivers the best homemade potato croquettes perfect for any appetizer or side dish.

Ingredients

Scale
  • 4 cups leftover mashed potatoes, cold
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying

Instructions

  1. In a medium bowl, combine the cold mashed potatoes and 1/2 cup of the shredded cheddar cheese. Mix gently until just combined. Do not overmix.
  2. Place the flour, beaten eggs, and panko breadcrumbs into three separate shallow dishes. Season the flour lightly with a pinch of salt and pepper.
  3. Take about 2 tablespoons of the potato mixture and flatten it in your palm. Place a small pinch (about 1/4 teaspoon) of the remaining cheddar cheese in the center. Gently fold the potato mixture around the cheese to form a tight log or ball shape, about 2 inches long.
  4. Dredge each croquette first in the seasoned flour, shaking off any excess.
  5. Dip the floured croquette into the beaten egg, allowing excess to drip off.
  6. Roll the croquette thoroughly in the panko breadcrumbs, pressing lightly so the crumbs adhere completely. Place the coated croquettes on a baking sheet lined with parchment paper.
  7. Chill the formed croquettes in the refrigerator for at least 30 minutes. This step helps them hold their shape during frying.
  8. Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
  9. Carefully place 4 to 5 croquettes into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
  10. Use a slotted spoon to remove the croquettes and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
  11. Serve the crispy potato croquettes immediately while the cheese center is still gooey.

Notes

  • For an Italian potato croquettes style, add 1 teaspoon of dried oregano and 1/4 cup of grated Parmesan cheese to the mashed potato mixture.
  • If you do not have leftover mashed potatoes, boil 2 pounds of Russet potatoes, mash them, and allow them to cool completely before proceeding.
  • To make these ham and cheese potato bites, mix 1/2 cup of finely diced cooked ham into the potato mixture before forming the croquettes.

Nutrition

Find it online: https://alchemychef.com/potato-croquettes-crispy-cheesy-recipe/