Potato Croquettes are deep fried mashed potatoes balls and are the perfect way to use leftovers. They’re basically just like adult tater tots, only better! (Jump directly to the recipe.)
I adore Thanksgiving and all that comes with it. My partner AJ and I go all out and make everything we can for it but with all those dishes, also comes a ton of leftovers. And though we certainly enjoy duplicate Thanksgiving leftover meals the following few days, repetitive meals of the same thing do wear us down.
Worse still, is when we have varying different amounts of dishes, meaning we end up with a bunch of side with no turkey (not the worse thing). Or worse, a ton of mashed potatoes without gravy (no gravy – definitely the worse thing). GRAVY is everything to me, so the lack of gravy is pretty much the worse-case scenario for me. I’ve been known to actually make a second batch of gravy for myself just for the meal. JUST FOR MYSELF.
Thankfully, getting creative in the kitchen means I can repurpose all those extra mashed potatoes (which I inevitably have more of than other leftovers) into potato croquettes. If you’ve never made potato croquettes before, it’s one of the easiest and most fun things to do. Think of them as adult tater tots, a coated and fried mashed potato that even the most jaded weary done-with-Thanksgiving grinch can get behind. One taste of these and you might actually consider making extra mashed potatoes for them.
Potato Croquettes
Ingredients
- 2 cups cold mashed potatoes (I like to use this recipe)
- 2 tablespoons chopped Italian parsley
- 1/2 cup shredded cheddar cheese 57 g
- 1/2 cup all-purpose flour 70 g
- 1 large egg
- 1/4 teaspoon kosher salt
- 1 1/2 cups panko bread crumbs 115 g
- Oil for frying
- Flaky salt and fresh ground pepper to taste
Instructions
- Place the mashed potatoes, parsley and cheese in a large bowl and mix together. Place a rimmed baking sheet or large plate on the table.
- Scoop up some of the mashed potatoes mixture (roughly 3 to 4 tablespoons) and roll a 1-inch by 2 1/2-inch oval football shape. Beat the egg and salt together in a medium bowl. Place the flour in another bowl and the panko bread crumbs in a third bowl.
- Roll one of the balls in the flour to coat. Then dunk and roll in the beaten egg. Let any excess egg drip off.
- The roll the croquette in the bread crumbs until coated. Place on the baking sheet/plate and repeat with the remaining mashed potato mixture.
- Once all the mashed potatoes are coated, pour enough frying oil in a medium sized skillet for it to be 1/2-inch deep. Heat the oil until it reaches 350°F or until a pinch of panko crumbs sizzles and immediately turns brown when dropped in.
- Carefully place a batch of croquettes in the hot oil, making sure not to crowd the pan too much. Fry for 45 to 60 seconds on one side, until it starts to get golden brown, then turn the croquette 1/3 the way over, and fry for an additional 45 to 60 second, repeating a third time until the entire croquette is golden brown.
- Move the fried croquettes to a wire rack placed over a rimmed baking sheet or a plate lined with paper towels. Repeat with the remaining croquettes, waiting for the oil to reheat to the hot temperature between batches.
- Sprinkle salt, pepper and parsley to garnish and serve while hot.
Carlin Breinig says
Oh my goodness! Yes, had leftover garlic leek mashed potatoes so had pinned this. Perfection. Great recipe, directions, results. Friday breakfast with eggs.
Irvin says
That sounds like a marvelous Friday breakfast!
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Fantastic directions, recipe, photos. Of all of the recipes out there to choose from, I came to this one, and SAVED this one because it was the most elegant, no nonsense presentation, and yet, it was also the most fun to make. I also loved the creative recipes alongside it; especially the way they did not interrupt the recipe I was trying to make with videos and suggestions for other unrelated bits like certain other websites. Nice job on the entire site and your blogs also. Those who wish to read them can read them, or they can cut straight to the recipes. Keep up your amazing level of creativity!
Katherine says
These were delicious. Only had gruyere cheese, so I used that. Method was fool proof. Thanks for sharing the recipe. Family ate them all.
Julie da Silva says
How would these hold up at room temperature?
Annette DeFino says
Excellent! Easy to follow Definitely will make again!
Tracey B says
Just made these today. Yum! So delicious! I was wondering if this would work in the air fryer? Anyone tried it? I’m going to next time I have leftover mashed potatoes. So simple but big flavor!
Victoria Bell says
Not my favourite. I thought they tasted a bit eggy, but I am sensitive to the flavour of egg so it’s probably just me. My six-year-old refused to eat them, I think maybe if I had put a bit of powder chicken stock through the potatoes they would have tasted better. I found they tasted a bit Bland. Not bad, but I am Dutch and used to eating Croquettes made with beef or chicken. I guess these just are not what I was expecting, but with a few tweaks to the recipe oh, I’m sure they would taste more to my liking next time. Thanks for the inspiration.
Sharon says
How if the meat prepared. I have never made these but think it needs. Bit more flavor than the recipe shows. I would like to make theses for my Dutch husband who has not had these for at least 50 yrs.
friday night funkin says
Made these for my kids the other night and they absolutely loved them! Thank you!
Nettie says
Made these little pocket rockets tonight! I loved how easy the recipe was! I actually did these in the airfryer. Nice n crunchy! And to add a different twist to it, I used the croquette mixture and covered a boneless porkchop! It was a porkchop I had made the night before. 😉 I did put in the freezer for about 20 min to make handling easier. Cooked them in the airfryer for 6-8 min depending on how crunchy you wanted them. Porkchop encrusted one for maybe about 10 min. With the leftovers I put in the freezer. Very tastie! Will definitely make them
Again!!!
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Make a Calendar says
Oh man, potato croquettes sound like the ultimate comfort food! I love the idea of turning leftover mashed potatoes into something even more delicious. It’s like giving your Thanksgiving leftovers a fancy makeover!
The comparison to adult tater tots is spot on. Who doesn’t love tater tots? And these sound even better because you can customize them with whatever seasonings you like.
I’m really curious about how you make them. Do you just form the mashed potatoes into balls and fry them, or is there some secret ingredient that helps them hold together? And what kind of dipping sauce do you recommend? I’m imagining a spicy aioli or maybe even a cranberry sauce for a Thanksgiving twist!
It’s great that you and AJ go all out for Thanksgiving. I’m the same way – I love cooking up a storm for the holidays. But you’re right, leftovers can get a bit tedious after a while. These croquettes seem like the perfect way to switch things up.
Do you have any other creative leftover ideas? I’m always looking for ways to reinvent holiday meal remnants.
Thanks for sharing this recipe! I might have to “accidentally” make too many mashed potatoes next time just so I can try these out. They sound like they’d be perfect for a cozy movie night or as a fun appetizer for a party! https://make-a-calendar.com/
Alex says
not shade, but these are French not American. my familys from Belgium. The name alone is French. great recipe thanks for sharing!
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Stetson says
Potato Croquettes really are the ultimate comfort food—crispy on the outside, creamy inside, and a clever way to turn leftover mashed potatoes into something special. They’re simple, satisfying, and endlessly customizable with herbs, cheese, or spices. If you’re into sharing recipes or discovering delicious twists on classics netmirror it’s a great place to explore and share food inspiration with a like-minded community.
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Jeniffer Auston says
these croquettes look absolutely incredible, the perfect golden brown crust is everything. I can imagine serving these at my next get-together. they seem like would pair perfectly with a refreshing, creamy coolatte drink on a summer afternoon. Cant wait to try this recipe, thanks for shairing.
DEmet Uzdemir says
These croquettes look absolutely incredible! The perfect golden-brown crust is everything. I can already imagine serving these at my next get-together. They seem like they would pair perfectly with a refreshing, creamy coolatte drink on a summer afternoon. Can’t wait to try this recipe—thanks for sharing!
Mattie Fritz says
Potato Croquettes are a crispy, golden delight made from creamy mashed potatoes, perfect for turning simple leftovers into something irresistible—like a gourmet version of tater tots. They’re crunchy on the outside, soft on the inside, and pair well as a snack, appetizer, or side dish for any meal. And while you’re enjoying these tasty bites, why not also relax with some entertainment? You can visit the website that recommends MovieBox, a free streaming app you can easily download on your PC desktop, making it simple to enjoy your favorite shows and movies while snacking on fresh, homemade croquettes.
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Potato croquettes are a crispy, golden snack made from seasoned mashed potato rolled into little balls, coated, and deep-fried to perfection—a delicious way to turn leftovers into something special. Think of them as a more flavorful, grown-up version of tater tots that everyone will love. And while you’re enjoying these crunchy bites, why not pair the experience with some entertainment? You can check out MovieBox Android TV, a free streaming app, to watch your favorite shows and movies right from your couch while snacking on your homemade croquettes!
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These potato croquettes look yummy and easy to make! Great way to use up leftover mashed potatoes. Thanks for the recipe—I’ll try it soon! Check out my blog for more ideas: deskablog.com
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