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.
Makes 12-15 croquettes.
Step-by-Step Instructions
Make the Mix
In a bowl, combine cold mashed potatoes, cheese, egg yolk, and parsley.
Mix until uniform. Season with salt.
Shape
Scoop mixture and roll into 2-inch logs or balls.
Place on a parchment-lined tray.
Set Up Breading Station
Bowl 1: flour. Bowl 2: beaten eggs. Bowl 3: panko.
Roll each croquette: flour → egg → panko.
Chill (Important)
Freeze shaped croquettes for 15 minutes. This prevents falling apart in the fryer.
Fry
Heat 1 inch of oil to 350°F (175°C).
Fry croquettes in batches, 2-3 minutes, until golden brown.
Don’t overcrowd.
Drain and Serve
Drain on paper towels. Sprinkle with salt immediately.
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.
