How To Make the Best Mashed Potato Croquettes

 A step-by-step recipe for making cheesy mashed potato croquettes using leftover mashed

If you’ve got leftover mashed potatoes on hand, you’re already well on your way to golden, cheese-stuffed croquettes. Made with cold mashed potatoes, eggs, cheese, and breadcrumbs, these croquettes are the perfect way to breathe new life into your leftover potatoes. They’re savory, crisp, and just as fun to eat as they are to make.

INGREDIENTS:

• 1 ounce Parmean cheese, finely grated (1/2 cup)
• 3 cups cold mashed potatoes (not instant)
• 4 large eggs, divided
• 1/2 cup plus 3 tablespoons all-purpose flour, divided
• 1/2 teaspoon kosher salt, plus more for serving
• 1/2 teaspoon freshly ground black pepper
• 8 ounces sharp cheddar cheese, preferably white
• 1 cup plain, fine breadcrumbs
• 2 quarts canola or peanut oil, for deep frying
• 1 tablespoon finely chopped fresh chives

INSTRUCTIONS:

1. Make the croquette filling. Finely grate 1 ounce Parmesan cheese (about 1/2 cup) and place in a large bowl. Add 3 cups cold mashed potatoes, 1 large egg, 3 tablespoons of the all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir with a rubber spatula or wooden spoon until no lumps of flour remain.
2. Porion the croquettes. Cut 8 ounces sharp cheddar cheese into 18 (about 1/2-inch) cubes. Scoop out the croquette filling into 18 portions (about 2 rounded tablespoons each). Shape each portion into a ball and place onto a baking sheet. (If the mixture is too sticky to work with, add additional all-purpose flour, 1 tablespoon at a time, until firm enough to work with.)
3. Fill with cheese. Working with one ball of filling at a time, place a cheese cube in the center and shape the potato mixture so it completely encloses the cheese. Roll the ball between your hands until smooth, then return to the baking sheet.
4. Set up a breading station. Place the remaining 1/2 cup all-purpose flour in a large shallow bowl or pie dish. Place the remaining 3 large eggs in a second shallow bowl or pie plate and whisk until smooth. Place 1 cup plain breadcrumbs in a third shallow bowl or pie plate.
5. Bread the croquettes. Working with one croquette at a time, gently roll in the flour, then dip in the egg mixture, then roll in the breadcrumbs to evenly coat. Return to the baking sheet.
6. Heat the deep frying oil and set up a cooling station. Pour 2 quarts canola oil into a large heavy-bottomed pot or Dutch oven and attach a deep-fry thermometer. Heat over medium-high heat until the oil reaches 350ºF. Meanwhile, line a baking sheet with paper towels and place a wire rack over the paper towels.
7. Fry the croquettes. Reduce the heat slightly to maintain an oil temperature of 350ºF. Fry croquettes in batches of 6 until golden brown, 3 to 4 minutes. Use a spider or slotted spoon to remove the croquettes from the oil. Hold them over the pot for a few seconds to drain off excess oil, then place on the rack. Repeat with the remaining croquettes, adjusting the heat as needed to maintain an oil temperature of 350ºF. Let croquettes cool at least 5 minutes.
8. Serve the croquettes. As the croquettes are cooling, finely chop until you have 1 tablespoon fresh chives. Garnish croquettes with chives and additional kosher salt.