Mashed Potato Croquettes, made with left over mashed potatoes and a few spices. Deliciously crispy on the outside and soft and creamy on the inside. The perfect side dish or even appetizer.
With the holidays fast approaching one of the most served side dishes is mashed potatoes. My mother would always make extra mashed potatoes just to make sure she had enough leftover to make these potato croquettes! I always preferred these more than the mashed potatoes.
Mashed potatoes aren’t well-known in Italy, but over the years I have gotten my family hooked on mashed potatoes, gravy and yes Yorkshire pudding. My youngest daughter actually goes crazy for Yorkshire pudding. At least it is one thing she has never tried to put Nutella on!
- Mashed potatoes – either leftover or just made.
- Egg – a large egg, lightly beaten
- Parsley – dried or fresh either work.
- Bread crumbs – your choice
- Onion – this is optional.
- Salt – you may not need any additional salt if your mashed potatoes already have salt added.
- Flour – all purpose flour for dredging the croquettes.
Where do Potato Croquettes originate?
Croquettes originated in France, in 1898 by Monsieur Escoffier, the founder of the classical French Cuisine. The croquette is described a a small and often rounded combination, usually of minced meat, fish, or some sort of vegetable that is coated with egg and bread crumbs and usually deep-fried.
How to make them
In a medium bowl with a fork combine well mashed potatoes, beaten egg, parsley, bread crumbs and chopped onion if desired.
Taking approximately a 1/4 cup (more or less) at a time of the potato mixture, form into an round, oval or ball shape, then dredge in flour.
In a medium pan add the oil, on medium heat, heat until the oil is hot (not smoking hot), add croquettes a few at a time, turning as they brown.
Place on a plate lined with paper towels. Serve immediately.
How to make mashed potatoes?
I keep our potatoes pretty plain, but any kind of leftover mashed potatoes – like ones made with sour cream, butter, cream, and other add-ins like herbs and cheese – will work. I usually make mine with a little salt, a couple of tablespoon of soft butter (or more) and usually some half and half. Try not to over mix them or they will become gummy.
How to serve croquettes?
They can be served as a side dish or even as an appetizer. They are delicious served with a simple sour cream dip or why not try them with one of your favorites?
They can be assembled 2 days ahead of time, be sure to cover them well with plastic wrap and store in the fridge until ready to make.
Yes they can be baked, bake at 400F (200C) for about 20 minutes.
Any leftovers should be stored in an airtight container in the fridge. They can be re-heated in a low oven or in the microwave. They will keep for 3-4 days in the fridge.
Potato croquettes can be frozen either already cooked or uncooked. Freeze them cooked and cooled in a freezer safe bag or container. When freezing uncooked, freeze them on a cookie sheet until firm then move to a freezer safe container. Let thaw in the fridge, then dredge in the flour and cook. They will keep for up to 1 month in the freezer.
Once you try these, you might just skip the mashed potatoes and go straight for the Mashed Potato Croquettes. Buon Appetito!
More delicious Potato recipes
- Leftover Mashed Potato Casserole
- Soft Potato Focaccia Bread
- Easy Cheesy Potato & Cauliflower Casserole
Mashed Potato Croquettes
- 3 cups mashed potatoes 990 grams
- 1 large egg beaten
- 1 teaspoon parsley
- 1/4 cup bread crumbs
- 1/2 chopped onion if desired
- ¼-½ cup flour (for dredging)
- 2-3 tablespoons oil
- In a medium bowl with a fork combine well mashed potatoes, beaten egg, parsley, bread crumbs and chopped onion if desired.
- Taking approximately a 1/4 cup (more or less) at a time of the potato mixture, form into a round, oval or ball shape, then dredge in flour.
- In a medium pan add 2-3 tablespoons of oil, on medium heat, heat until oil is hot (not smoking hot), add croquettes a few at a time turning as they brown.
- Place on a plate lined with paper towels. Serve immediately. Enjoy!
For those wishing to put in oven, panko bread crumbs might offer a little more crunch. I can see that the addition of your favorite things (sour cream, bacon and cheddar cheese along with some scallions come to mind) could also allow one to make this recipe their own.
I’ve not made your recipe (but I can look at it and tell that it is wonderful), but I would simply make this the same way I made your excellent gnocchi. I would microwave russet potatoes, rice them and then use that as my base for croquettes (if I didn’t have mashed potatoes on hand).
Hi Leisa, thanks, great idea. Have a great weekend.
My father loved potato cakes so my mom always made extras. She called them “planed overs”. She used to add some Italian herbs (dried) and finely diced green peppers. Haven’t thought of these in years, but will definitely make soon. Thank you for reminding me.
Hi Sandy, I always loved when my Mom made these, your welcome, enjoy.
Try adding in a few slices of pre-cooked and crumbled bacon with the egg and parsley etc. Very tasty!! Thanks for reminding me of this delicious recipe.
Hi Norma, thanks and what a great idea, I am going to try that next time.
My mother-in-law, who was born and raised in Napoli and now lives in Vieste (a seaside town in Puglia) makes these. The only difference is she puts mozzarella in the middle of the croquette which melts nicely while they’re frying in the oil. You should try it sometime…..delish!! By the way, I love your blog and I love how you love chocolate. You might love it almost as much as I do!!! 😉
We actually had mashed potatoes for Easter too! I enjoyed the leftovers all week- now I wish I had read your post sooner, lol Croquettes are big in my city, I love them so I have to make these!
April @ Girl Gone Gourmet says
We skipped the big Easter dinner this year, so no leftover mashed potatoes 🙁 Definitely saving this idea for the next time – love it!
Hi April, I should have skipped Easter dinner too, for all I ate, haha. Hope you enjoy it.