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.
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.
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
Ingredients
- 2 cups cold mashed potatoes
- 1 egg
- 3/4 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.
wow they look super duper delicious! That cheesy filling is simply irresistible.
They look amazing ! Love with this cheese !!! yum
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.
Yummy comfort food and a great use of leftovers.
That melty cheese inside looks insane! I would love these. Great use of leftovers!
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. 🙂
Love the looks of that cheesy center and crunchy outside.