mashed potato croquettes

Here's how to make the best mashed potato croquettes. Mount Joy is in Lancaster County, PA. Prep and cook times are approximate. Taking approximately a 1/4 cup (more or less) at … Roll the ball between your hands until smooth, then return to the baking sheet. They’re finished with a crunchy breadcrumb coating that holds everything together and is the perfect complement to creamy, cheesy mashed potato filling. After all potato rounds are breaded already, heat oil in a skillet. Fry croquettes in batches of 6 until golden brown, 3 to 4 minutes. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Use a spider or slotted spoon to remove the croquettes from the oil. Beat eggs in a bowl; place breadcrumbs in another bowl. Drain on paper towels. Place the remaining 1/2 cup all-purpose flour in a large shallow bowl or pie dish. The best are leftover mashed potatoes that have been sitting in your fridge for at least a day, which are drier than fresh and therefore easier to form into neat little balls that hold together. This recipe has an infinite number of variations you can try. Your oil temp was vague--I found 325* to work well. Got a tip, kitchen tour, or other story our readers should see? © 2021 Condé Nast. Heat over medium-high heat until the oil reaches 350ºF. Place the potatoes in a mixing bowl and mash … ... at 350 degrees for 30-45 minutes until golden brown. ALSO, 4 eggs for the dredge is waaayyy too many. Potato Croquettes are crisp fried breaded mashed potato patties. They’re savory, crisp, and just as fun to eat as they are to make. Fold the potatoes over the ham to enclose it completely, then shape the potatoes into an oblong croquette. Soft, warm, comforting and the perfect use of leftover mashed potatoes. Scoop up some of the mashed potatoes mixture … Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Using 2 tablespoons or a small ice cream scoop form into balls then flatten slightly. Place a rimmed baking sheet or large plate on the table. Shape potato mixture into egg-sized rounds. Place the remaining 3 large eggs in a second shallow bowl or pie plate and whisk until smooth. All rights reserved. Reduce the heat slightly to maintain an oil temperature of 350ºF. Fry the croquettes. Melt butter in pan. Mix the cold leftover mashed potatoes with your desired mix ins (if using) and adjust seasoning to taste. Crispy yet creamy, potatoes might be better as leftovers. 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. This step-by-step recipe will guide you through the best way to make, shape, and fry your croquettes. Place about 1/4 cup of the potato mixture in the palm of your hand. Mix in the egg. Made with cold mashed potatoes, eggs, cheese, and breadcrumbs, these croquettes are the perfect way to breathe new life into your leftover potatoes. Garnish croquettes with chives and additional kosher salt. Recipes you want to make. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage. Pour vegetable oil into a medium skillet to measure 1/2" (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately … Potato Croquettes These Potato Croquettes are essentially breaded and deep-fried mashed potatoes; like fancy, adult tatter tots! If you’ve never had potato croquettes before, you’re in for a treat. In a large bowl, mix egg yolks, mashed potatoes, bacon, cheddar cheese, chives, flour and cayenne. Ingredient Checklist 4 cups mashed potatoes 2 eggs Pour oil 1/2 inch deep in a large, heavy skillet. Working with one croquette at a time, gently roll in the flour, then dip in the egg mixture, then roll in the breadcrumbs to evenly coat. The other ingredients for Loaded Crispy Baked Potato Croquettes are eggs, buttermilk, chopped fresh chives, grated cheddar cheese, bacon, kosher salt, ground black pepper, crushed Ritz crackers, and butter. Porion the croquettes. Set up a breading station. Great choice for leftover mashed potatoes! Very nice alternate potato side dish! I got this recipe from the Mount Joy Mennonite Church cookbook. If you’ve got leftover mashed potatoes on hand, you’re already well on your way to golden, cheese-stuffed croquettes. Use cold leftover mashed potatoes straight out of the fridge. As the croquettes are cooling, finely chop until you have 1 tablespoon fresh chives. Return to the baking sheet. Southern-cuisine expert and cookbook author Diana Rattray has created more than I used a small melon baller to form the croquettes--who cares if they're round? Heat the deep frying oil and set up a cooling station. Tasty! Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 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. Air fried potato croquettes interior Cooking notes First of all you’ll need to make some mashed potatoes. Flatten it slightly and place several pieces of the diced cooked ham inside. Today we have for you Thanksgiving Leftovers with Cheesy Mashed Potato Croquettes. Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Mashed Potato Croquettes Potato croquettes are one of those fried delicacies that inspire fear in the heart of the home cook — they seem fussy and best left to … Potato and Pea Croquettes with Mango Sauce vegan and free from gluten and top 9 allergens Made with mashed potatoes and peas, these croquettes are the perfect way to put some spark into those leftover mashed potatoes. Two minute garlic aioli dipping sauce takes this over the top! Parmesan cheese and chives are added to the potatoes to provide the ultimate taste bud experience. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Great recipe. Cut 8 ounces sharp cheddar cheese into … Ad Choices. These Cheesy Potato Croquettes have all the goodness of mashed potatoes, plus they’re stuffed with gruyère, one of my favorite cheeses. Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell. Air Fryer, Potato Croquettes October 21, 2019 By Laurie Leave a Comment Spread the love There is nothing quite like a meat and potato meal. Pour 2 quarts canola oil into a large heavy-bottomed pot or Dutch oven and attach a deep-fry thermometer. These Spinach and Mashed Potato Croquettes are a perfect and delicious way to use up your leftover mashed potatoes during the busy holiday season! Repeat with the remaining croquettes, adjusting the heat as needed to maintain an oil temperature of 350ºF. Instructions. Prepare bread crumbs and beaten egg into a separate bowl. Add 3 cups cold mashed potatoes, 1 large egg, 3 tablespoons of the all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Stir with a rubber spatula or wooden spoon until no lumps of flour remain. Adding flour to the filling also prevents them from falling apart. Working with one ball of filling at a time, place a cheese cube in the center and shape the potato mixture so it completely encloses the cheese. Lastly, because these croquettes are so starchy and rich, they need a decent amount of salt to bring out their flavor. To prevent your croquettes from bursting open during frying, read these tips before getting started. Mashed Potato Croquettes, made with mashed potatoes, ham, cheddar cheese and ranch seasoning, are the perfect way to give new life to Thanksgiving leftovers. To revisit this article, select My⁠ ⁠Account, then View saved stories. Using warm mashed potatoes will result in a mixture that’s too loose to work with, so it’s important to use cold mashed potatoes to prevent them from falling apart. These little mashed potato rounds finished with a crisp panko crusting are tremendous fun – and very easy to make. Deep fry these croquettes for best flavor. Combine mashed potatoes, Parmesan, bacon, 1 tablespoon parsley, 1 egg, 2 tablespoons flour, salt and pepper. Serve these as snacks with a mustard sauce or as sides with a meat and gravy dish. Before you form them into balls, give the mixture a taste and add more salt if needed. As for serving, they’re perfect for dipping into creamy sauces like garlic aioli — but just as delicious eaten all on their own. 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. As long as they’re chilled and not too runny, you can use any type of leftover mashed potatoes, whether it’s a plain mash or one made with butter and cream. Add 3 cups cold mashed potatoes, 1 large egg, 3 tablespoons of the all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Place the mashed potatoes, parsley and cheese in a large bowl and mix together. Delicious turkey croquettes made with leftover minced turkey, mashed potatoes, and a thick white sauce. Hubby just loves these potatoes!! Remove the browned potato croquette to paper towelling to drain. Loaded Potato Croquettes with fluffy potato centers, crisp bacon, green onions, cheese, and golden-crisp bread coating are a delicious party appetizer or any time of the day snack the whole … Chill the mixture about two hours or until cold. Hold them over the pot for a few seconds to drain off excess oil, then place on the rack. ... crumbs to hold croquettes together. Drain on paper towels. Mashed Potato Croquettes are the stuff from which dreams are made. Fry patties, flipping to fry … Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Method To make the croquettes, warm up the mashed potato in a saucepan or microwave then place the mash, curry powder, cumin and turmeric into a … Meanwhile, line a baking sheet with paper towels and place a wire rack over the paper towels. Serve the croquettes. Drain and mash thoroughly, preferably with a ricer. Our recipe uses three tablespoons, which is just enough to help hold them together. I doubled the cheese (used 1/2 cup each of parm & romano). (If the mixture is too sticky to work with, add additional all-purpose flour, 1 tablespoon at a time, until firm enough to work with.). Dip each potato round into the egg then roll it onto the bread crumbs. Stir with a rubber spatula or wooden spoon until no lumps of flour remain. Served with cranberry sauce and turkey gravy for dipping, they are a great second round for you and your holiday guests to … Our recipe is close to this one, except for the Parmesan cheese and the chives, which we omit. It is one of the most classic meals, you have in America. Bread the croquettes. Restaurant recommendations you trust. Cheesy Mashed Potato Croquettes #SundaySupper Thanksgiving is long gone up here in Canada but just around the corner in the US. Storage: The croquettes are best eaten the day they are made. mashed potato croquettes Croquettes are simply fried balls of goodness that can feature any number of delicious fillings! Coming from a Cuban background, these potato balls bring back memories. Make ahead: The croquettes can be formed and breaded up to 24 hours in advance and refrigerated on a sheet pan loosely covered in plastic wrap. Place the croquette into the heated pan and cook, turning as needed, until browned on both sides. Roll into walnut-size balls; chill until cold, at least 2 hours. Mashed potatoes and caramelized onions form the base of these croquettes, which are rolled in breadcrumbs and fried until crisp and golden brown. Kudos! If your croquettes are still giving you trouble, you can try chilling them for 30 minutes before frying to firm them up. Back when I first came to visit the boyfriend-tulip-man in Holland, he made a point to show me the very best of his beloved country. In a large bowl, add 3 cups chilled mashed potatoes, 2 beaten eggs, ½ cup grated Parmesan, 2 tablespoons all-purpose flour, 2 tablespoons bread crumbs, 2 teaspoons freshly chopped parsley, 2 teaspoons chopped chives, 1 teaspoon salt and 1 teaspoon freshly ground black pepper; mix with hands until well-combined. We have a very similar recipe. I find Place the potato mixture in the refrigerator and thoroughly chill. If you don't have leftover mashed potatoes, boil 1 kg potatoes (about 2 lbs), rice them and place them in the refrigerator to cool … Dip potato balls in egg, then roll in breadcrumbs. 4 Your Health this link opens in a new … Cook the potatoes with the skin on for 30 minutes then allow the potatoes to cool to the touch. Place 1 cup plain breadcrumbs in a third shallow bowl or pie plate. Make the croquette filling. They reheat perfectly on a baking sheet in a 425 degree oven for a couple of minutes each side. These shortcuts make them worth doing. 3 Step 3 Cooking advice that works. Melt butter in pan. Use your fingers to remove the potato skins. Preheat the oven to 375 degrees F. Combine the mashed potatoes, eggs, buttermilk, chives, cheese, bacon, salt and pepper and mix thoroughly. plus 3 tablespoons all-purpose flour, divided, 1/2 teaspoon kosher salt, plus more for serving. I used 2 eggs for the wash, 1 might have been enough. Cut 8 ounces sharp cheddar cheese into 18 (about 1/2-inch) cubes. Carefully dip each potato croquette into the egg mixture, letting any excess drip off. They are crispy on the outside and smooth and creamy on the inside with so much awesome Ranch flavor. Shape each portion into a ball and place onto a baking sheet. Try these crispy/creamy turkey and mashed potato croquettes. Potato croquettes make a strong case for proving that potatoes might just be better as leftovers. Drain tuna and chop fine. Fried Mashed Potato Croquettes Fried Mashed Potato Croquettes Rating: Unrated 0 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 star values: 0 Be the first to … Scoop out the croquette filling into 18 portions (about 2 rounded tablespoons each). Remove potato mixture from fridge and roll tablespoon sized scoops of potato into balls. Stir in 1/4 cup flour. I also put them in the freezer for 15 minutes instead of chilling for 2 hours. How would you rate Mashed Potato Croquettes? In a medium bowl with a fork combine well mashed potatoes, beaten egg, parsley, bread crumbs and chopped onion if desired. If the mixture is still a bit runny, add flour 1 tbsp at a time until you can easily shape the mashed potato into balls. Heat oil over medium-high heat. The ingredients can be bound together with flour, bechamel sauce, or (my personal favorite) mashed potatoes. Dip potato balls in egg, then roll in breadcrumbs. Then dredge in the breadcrumbs. To revisit this article, visit My Profile, then View saved stories. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Porion the croquettes. Let croquettes cool at least 5 minutes. Fill with cheese. Finely grate 1 ounce Parmesan cheese (about 1/2 cup) and place in a large bowl. We thought mashed potatoes' stock plummeted on Day 2—until we had these croquettes.

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