9 Mouthwatering Ways to Transform Leftover Potatoes

7/10 Previous Next

© nelea33/Shutterstock

Potato Croquettes

Give your leftover mashed potatoes a gourmet twist with these irresistible potato croquettes. Rolled into golden, crispy logs or balls, these bite-sized treats boast a creamy, flavorful center and a crunchy breadcrumb coating. Perfect as a snack, appetizer, or side dish, they’re a crowd-pleasing way to make the most of your spuds.

Pro tip: To bake instead of fry, place the breaded croquettes on a baking sheet lined with parchment paper, spray with cooking oil, and bake at 400°F (200°C) for 20–25 min, flipping halfway through.

Ingredients (for about 12 croquettes):

• 2 cups leftover mashed potatoes
• 1/2 cup shredded cheese (cheddar, mozzarella, or Parmesan)
• 2 tbsp chopped fresh parsley
• 1 large egg yolk
• 1/2 tsp garlic powder
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying

Instructions:

1. In a mixing bowl, combine the mashed potatoes, shredded cheese, parsley, egg yolk, garlic powder, salt, and pepper. Mix until well combined.
2. Take about 2 tbsp of the mixture at a time and roll it into a ball or shape it into a small log. Repeat until all the mixture is used.
3. Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each croquette in flour, dip it in the beaten egg, and then coat it with breadcrumbs.
4. Heat about 1 inch of vegetable oil in a deep skillet or saucepan over medium heat. The oil is ready when a breadcrumb sizzles and turns golden within a few seconds.
5. Fry the croquettes in batches, being careful not to overcrowd the pan. Cook for 2–3 min. per side, or until golden and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
6. Serve warm with your favorite dipping sauce, such as marinara, sour cream, or aioli.