There are three things that I love most in the world. My husband. My kids. And mashed potatoes. I mean honestly, what is better than creamy, buttery, homemade mashed potatoes smothered in steaming hot gravy? Almost nothing UNLESS of course you turn those scrumptious mashed potatoes in a crispy potato croquette.
Because I adore mashed potatoes so much I usually end up making way too much when I cook them so I inevitably will have leftovers. Most times I have too many leftovers to eat before it’s time to toss them so I like to put those potatoes to good use before that happens, That is where potato croquettes come in. They are really simple to make as most of the work is already done for you. The first time that I made them I used straight mashed potatoes and nothing else. They were absolutely divine but I wanted to up the ante so the next time I made them I added diced ham (or prosciutto) in the croquettes along with small chunks of mozzarella cheese. Absolute heaven! I usually double this recipe because I would rather have “too many” potato croquettes than not enough. You can always freeze what is left and then bake them off the next time a craving hits. Enjoy!
- 1 cup of cooled mashed potatoes
- 2 tbs finely minced onion
- 1 garlic clove, minced
- 2 tbs grated Parmesan cheese
- Kosher salt and pepper, to taste
- 1 egg, lightly beaten
- 1/3 cup Panko breadcrumbs
- 1/4 cup all-purpose flour
- Oil for frying
Combine the cooled mashed potatoes, onion, garlic, Parmesan cheese, salt, and pepper in a large bowl and mix until well combined.
Set up 3 bowls, one for the egg, one for the breadcrumbs, and one for the flour.
Form the potato mixture into 2-3″ logs. Dip them first in flour, then egg, and then breadcrumbs.
Attach a deep fry thermometer to the side of a large pot. Add the oil and heat until it reaches 350ºF. Maintain the temperature between 350-375ºF while frying.
Add the potato croquettes to the hot oil, 3-4 at a time. Cook for about 2 minutes or until lightly browned. Remove them with a slotted spoon and place on a cooling rack or paper towel lined plate. Cool slightly and serve.