What better way to use up leftover mashed potatoes than a buttery, cheesy, creamy potato croquette? I made these 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 inside. I can’t believe I haven’t made these potato and havarti croquettes before… they are so quick and simple to make and a fantastic way to get rid of leftovers.
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 potato 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 it’s golden brown. Remove from the skillet and serve immediately. Enjoy.