Potato and Havarti Croquettes

What better way to use leftover mashed potatoes than a buttery, cheesy, creamy potato croquette? I made this easy potato and havarti croquettes recipe for my kids’ snack yesterday afternoon and they gobbled up every last bite. They were crisp and golden brown on the outside and creamy and cheesy on the inside. I can’t believe I haven’t made potato and Havarti croquettes before–they are so quick and simple to make and a fantastic way to get rid of leftovers.

Potato and Havarti Croquettes

Ingredients:

• 4 tsp olive oil, divided
• 4 tsp butter, divided
• 1½ cups leftover mashed potatoes
• ½ cup Havarti, shredded
• 2 tbsp fresh parsley, chopped (more for garnish if desired)
• Sea salt and freshly cracked pepper, to taste
• 1 egg
• 1 cup of Italian seasoned panko crumbs, more if needed

 

How to Make Potato and Havarti Croquettes

Combine the leftover mashed potatoes, shredded Havarti, parsley, sea salt, freshly cracked pepper, to taste, and the egg together in a bowl. Mix until well combined.

Pour the panko crumbs on a plate. Shape the potato mixture into golf ball-sized balls. Coat each side of the potatoes in the panko crumbs evenly, while gently flattening, then place them on a large plate. Place the plate into the refrigerator for 20-30 minutes.

Heat half of the olive oil and half of the butter in a large skillet over medium heat. Carefully place each potato croquette into the hot skillet and cook, without disturbing, for 4-5 minutes or until golden brown.

Carefully flip the croquette over and add the remaining butter and oil to the skillet. Continue cooking for another 3-4 minutes or until golden brown.

Remove from the skillet and serve immediately. Enjoy.