Mashed Potato Croquettes
The best way to use up leftover mashed potatoes is to make Mashed Potato Croquettes.
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Little pillows of Heaven is the only way I can describe mashed potato croquettes. They are just THAT delicious!
Crispy and crunchy on the outside, soft and cheesy on the inside. These are amazing!
Leftover cold mashed potatoes work the best in these croquettes, so the next time you find yourself with an abundance of mashed potatoes (maybe after Thanksgiving dinner), whip up a batch of these little pillows of Heaven!
Try The Best Mashed Potatoes Recipe!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Heavy bottom pot to fry in– such as a Dutch oven
- Cold mashed potatoes– leftovers work best! Any mashed potatoes work. If you need a great recipe for mashed potatoes, try this one.
- All purpose flour
- Shredded cheddar cheese– or any cheese you prefer/have on hand
- Green onions, sliced (optional) you can also use chives or dried chives
- Eggs
- Seasonings– salt, pepper, garlic powder, paprika
- Plain panko breadcrumbs – panko makes the crunchiest croquettes
- Vegetable oil, or oil of choice with a high smoke point
How to make it
In a large mixing bowl add the cold mashed potatoes, green onions, eggs, seasonings, cheese and 1/2 cup of flour.
Mix well until the flour is incorporated. You want the potatoes to be stiff and not too wet. If the potato mixture seems to wet add another 1/4-1/2 cup of flour and mix until it’s a stiffer consistency. You shouldn’t need more than 1 cup of flour total.
Pour the panko into a shallow bowl. Add more as needed after rolling a few croquettes.
Using a 1 inch or 1 1/2” cookie scooper, scoop the mashed potatoes into balls and place in the panko bowl. Generously coat with the panko.
As you roll the croquettes, place them all onto a plate.
Refrigerate for 15-30 minutes
Pour a couple of inches of the vegetable oil into a heavy bottom pan; enough to cover the croquettes. Heat oil to 380° F over medium high heat.
Place paper towels onto a plate.
Carefully add the croquettes to the hot oil a couple at a time (don’t overcrowd the pot), fry 30 seconds to 1 minute until golden brown.
Remove to the paper towel lined plate to drain.
Dip in sour cream or ranch dressing, if desired.
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Try these next
- Slow Cooker Glazed Carrots
- Air Fried Zucchini Sticks
- Oven Baked Potatoes
- Street Corn Pasta Salad
- Nectarine Prosciutto Caprese Salad
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Mashed Potato Croquettes
Equipment
Ingredients
- 2-3 cups cold prepared mashed potatoes
- 1/2 – 1 cup all purpose flour
- 1 cup shredded cheddar cheese
- 2 tbsp green onions sliced (or use chives, fresh or dried)
- 2 eggs
- Salt to taste
- Pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 12 ounce plain panko breadcrumbs
- Vegetable oil or oil of choice with a high smoke point
Instructions
- In a large mixing bowl add the cold mashed potatoes, green onions, eggs, seasonings, cheese and 1/2 cup of flour.
- Mix well until the flour is incorporated. You want the potatoes to be stiff and not too wet. If the potato mixture seems to wet add another 1/4-1/2 cup of flour and mix until it’s a stiffer consistency. You shouldn’t need more than 1 cup of flour total.
- Pour the panko into a shallow bowl. Add more as needed after rolling a few croquettes.
- Using a 1 inch or 1 1/2” cookie scooper, scoop the mashed potatoes into balls and place in the panko bowl. Generously coat with the panko.
- As you roll the croquettes, place them all onto a plate.
- Refrigerate for 15-30 minutes
- Pour a couple of inches of the vegetable oil into a heavy bottom pan; enough to cover the croquettes. Heat oil to 380° F over medium high heat.
- Place paper towels onto a plate.
- Carefully add the croquettes to the hot oil a couple at a time (don’t overcrowd the pot), fry 30 seconds to 1 minute until golden brown.
- Remove to the paper towel lined plate to drain.
- Dip in sour cream or ranch dressing, if desired.
