Mashed Potato Croquettes, made with left over mashed potatoes and some spices. Deliciously crispy on the outside and soft and creamy on the inside. The perfect side dish.
I hope everyone had an amazing Easter with family and friends. We had a nice quiet Easter and then a fun get together with friends.
It was pretty chilly but that didn’t stop us from having our first barbecue of the year, of course with a couple of Pasta Dishes included. I enjoyed a nice rest from cooking. Although Baking is another story!
You always have to have a Dessert!
A really good friend of ours is an amazing cook so whenever possible we let him cook and as per usual he didn’t disappoint.
I don’t know if you serve mashed potatoes at Easter, but I remember my Mom always did. And I am telling you I think I preferred the day after dinner better than the Easter dinner.
For one thing that cooked Ham was thankfully all gone and hopefully there were leftover mashed potatoes. I think my Mom made extra mashed potatoes just because she knew how much we all loved her Mashed Potato Croquettes.
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 hasn’t tried to put Nutella on!
Mashed Potato Croquettes
Naturally when I make mashed potatoes I tend to make more than necessary just so I have enough leftovers to make these crunchy on the outside and soft on the inside perfect Mashed Potato Croquettes.
Once you try these, you might just skip the mashed potatoes and go straight for the Mashed Potato Croquettes. Buon Appetito!
Mashed Potato Croquettes
Ingredients
- 3 cups mashed potatoes 990 grams
- 1 egg beaten
- 1 teaspoon parsley .4 grams
- 1/4 cup bread crumbs 25 grams
- 1/2 chopped onion if desired
- flour for dredging
Instructions
- 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 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!
Nutrition
Sandy says
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.
Rosemary says
Hi Sandy, I always loved when my Mom made these, your welcome, enjoy.
Norma says
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.
Rosemary says
Hi Norma, thanks and what a great idea, I am going to try that next time.
Suzette says
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!!! 😉
Veronica@downcakerylane says
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!
Rose says
Hi April, I should have skipped Easter dinner too, for all I ate, haha. Hope you enjoy it.