Mashed potatoes are great. Mashed potatoes that get rolled in breadcrumbs and fried until golden and crunchy? That’s a life decision you won’t regret.
These potato croquettes are crispy on the outside, creamy and cheesy on the inside. They’re perfect as an appetizer, snack, or a sneaky way to use up leftover mash.
Step-by-Step Instructions
Make the Mixture
In a bowl, combine cold mashed potatoes, both cheeses, salt, pepper, and nutmeg.
Mix until uniform. The mixture should be firm, not sticky.
Shape the Croquettes
Scoop about 2 tablespoons of mixture and roll into a log or ball shape.
Repeat with the remaining mixture. You should get about 12 pieces.
Set Up the Breading Station
Place flour in one shallow bowl, beaten egg in a second, and breadcrumbs in a third.
Roll each croquette in flour, then egg, then breadcrumbs.
Fry to Golden Perfection
Heat 1 inch of oil in a deep skillet to 350°F (175°C).
Fry croquettes in batches for 2–3 minutes, turning occasionally, until deep golden brown.
Drain on paper towels and sprinkle with salt immediately.
Serve Hot
Serve with aioli, marinara, or just stand at the counter eating them straight off the paper towel. No judgment.
Summary
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: 12 croquettes
Difficulty: Medium
Storage Notes
Make Ahead:
Shape and bread the croquettes, then freeze them on a tray for 1 hour. Transfer to a bag and freeze for up to 2 months. Fry from frozen (add 2 extra minutes).
Leftovers:
Fried croquettes lose their crunch in the fridge. Reheat in an air fryer or oven at 375°F for 5–8 minutes. Microwaving = sadness.
