Skip to main content
Bon Appétit

Mashed Potato Croquettes

3.8

(145)

Image may contain Food Fried Chicken Dish Meal Cutlery Fork and Nuggets
Christopher Testani

We thought mashed potatoes' stock plummeted on Day 2—until we had these croquettes. Crispy yet creamy, potatoes might be better as leftovers.

Recipe information

  • Yield

    Makes 18 Servings

Ingredients

2

large egg yolks

2

cups cold mashed potatoes

½

cup grated Parmesan

2

tablespoons fresh chives, chopped

1

tablespoon all-purpose flour

4

large eggs

2

cups breadcrumbs

Vegetable oil (for frying; about 2 cups)

Preparation

  1. Step 1

    Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.

    Step 2

    Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.

Nutrition Per Serving

Calories (kcal) 280 Fat (g) 23 Saturated Fat (g) 3.5 Cholesterol (mg) 60 Carbohydrates (g) 13 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 4.5 Sodium (mg) 200
Explore Bon AppétitSpanishEuropeanPotatoVegetableParmesanCheeseEasyOne-Pot MealsSideSnackStarterNut-FreeVegetarianFryChristmasDinner
Sign In or Subscribe
to leave a Rating or Review

How would you rate Mashed Potato Croquettes?

Leave a Review

Reviews (145)

Back to Top

  • I have been making a version of these for a long time and just threw together whatever I had. I am looking forward to making it using your recipe. Thank you

    • Dave Fischer

    • Southern Illinois

    • 11/19/2021

  • I made them and my 22 year old son said they were delicious. They came out amazing. The only thing I did differently is put them in a deep fryer for a minute.

    • Donna

    • Lakewood, PA

    • 9/14/2021

  • Great choice for leftover mashed potatoes! I doubled the cheese (used 1/2 cup each of parm & romano). I used 2 eggs for the wash, 1 might have been enough. Tasty!

    • Anonymous

    • 1/6/2020

  • ALSO, 4 eggs for the dredge is waaayyy too many.

    • Anonymous

    • Sedona

    • 11/30/2019

  • I made half a batch, but kept the full amount of chives and parmesan--and if I make it again I'll double the parm and chives. Your oil temp was vague--I found 325* to work well. I used a small melon baller to form the croquettes--who cares if they're round? I also put them in the freezer for 15 minutes instead of chilling for 2 hours. These shortcuts make them worth doing.

    • Anonymous

    • Sedona

    • 11/30/2019

  • Great recipe. Coming from a Cuban background, these potato balls bring back memories. We have a very similar recipe. Our recipe is close to this one, except for the Parmesan cheese and the chives, which we omit. Instead, we make a very dry version of Picadillo (ground beef with sofrito); scoop it into a tight ball; and cover it with the mashed potatoes before preparing them for frying. This recipe has an infinite number of variations you can try. Kudos!

    • Anonymous

    • California

    • 11/10/2018