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Cheesy Potato Croquettes

Cheesy Potato Croquettes

We had some leftover mashed potatoes to use up so I made the kids some cheesy potato croquettes for a snack recently.  I used sharp cheddar cheese and some chives to give them great flavor and dredged them in parmesan and herb panko crumbs for a tasty crunch. They were easy to make, so soft and cheesy inside, and with a nice crisp coating on the outside. I served these croquettes with sour cream and chives but they were super tasty as-is too.

Cheesy Potato Croquettes

How to Make Cheesy Potato Croquettes

Combine the mashed potatoes, egg, cheddar cheese, chives, flour, sea salt, and freshly cracked pepper together in a bowl; mix until well combined.

Roll the potato mixture into like-sized round balls. Roll the potato balls in the panko crumbs until evenly coated. Place into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the panko adhere to the potato balls.

Cheesy Potato Croquettes

Heat the oil in a large skillet. Fry each croquette in shallow oil (enough to fill pan 1/2-inch) until brown on all sides. Make sure to cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from falling apart while frying.

Remove from oil and place it on a paper towel lined plate to remove excess grease. Serve immediately with sour cream and chives on the side, if desired. Enjoy.

Cheesy Potato Croquettes

Cheesy Potato Croquettes

Cheesy Potato Croquettes

Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Course: Appies & Snacks
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 2 cups cold mashed potatoes
  • 1 egg
  • ¾ cup sharp cheddar cheese
  • 2 tbsp chives, chopped
  • 1 tbsp flour
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup parmesan and herb panko crumbs

Serve with:

  • Sour cream
  • Chives, chopped

Instructions

  • Combine the mashed potatoes, egg, cheddar cheese, chives, flour, sea salt, and freshly cracked pepper together in a bowl; mix until well combined. 
  • Roll the potato mixture into like-sized round balls.
  • Roll the potato balls in the panko crumbs until evenly coated. Place into the refrigerator for 30 minutes. Side Note: Don't skip this step, it helps the panko adhere to the potato balls.
  • Heat the oil in a large skillet
  • Fry each croquette in shallow oil (enough to fill pan 1/2-inch) until brown on all sides. Make sure to cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from falling apart while frying.
  • Remove from oil and place on a paper towel lined plate to remove excess grease. Sprinkle with freshly cracked sea salt and black pepper, to taste. 
  • Serve immediately with sour cream and chives on the side, if desired. Enjoy.
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7 Comments

  1. wow they look super duper delicious! That cheesy filling is simply irresistible.

  2. These take the potato pancakes I love to a whole nother level. I would make mashed potatoes just to have these like we make meatloaf just for the sandwiches.

  3. this is what my mom always does with leftover mashed potatoes to this day, but i always just seem to eat them reheated! i need to remember this next time–both you and my mom can’t be wrong. 🙂