Mashed Potato Croquettes
Crispy on the outside, creamy on the inside, these ham and cheese potato croquettes are a fast and satisfying way to use up leftover mashed potatoes.
Servings: 7 servings
Ingredients
- 2 cups leftover mashed potatoes
- 1 cup finely diced ham
- 1 cup shredded cheddar cheese
- 2 tablespoons thinly sliced chives
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour plus more for your hands
- 1/2 cup vegetable or canola oil, for frying
Instructions
- Mix the filling. Add mashed potatoes, ham, cheese, garlic powder, chives, and 1/2 cup flour to a large bowl. Use your hands to fold everything together until just combined. Do not overmix.
- Shape the croquettes. Lightly flour your hands. Divide the mixture into 16 small flat disks, about 1/2 inch thick. Use a cookie scoop to portion evenly before shaping.
- Heat the oil. Pour oil into a heavy-bottomed skillet (cast iron recommended) to about 1/4 inch deep. Heat over medium to medium-high heat. Test by sprinkling a few drops of water into the pan. If they sizzle, the oil is ready.
- Fry in batches. Add croquettes in a single layer with space between each. Fry, flipping once, until deep golden brown on both sides, about 2 to 4 minutes per side. Do not crowd the pan. Transfer to a paper towel-lined plate.
- Rest and serve. Let cool for 5 minutes before serving. Serve with ranch, barbecue ranch, or sriracha mayo for dipping.
Notes
Cooking Tips
- Mix with your hands to avoid overworking the potatoes, which can make them gummy.
- Use a cookie scoop to portion the mixture before shaping for evenly sized croquettes.
- Keep croquettes at about 1/2 inch thick. Thicker patties take longer to cook through.
- Do not crowd the pan. Leave space between croquettes so they crisp on all sides.
- Fry time varies by stove and pan. Start checking at 2 to 3 minutes per side.
- Baked Option: Preheat oven to 450 degrees F. Dip shaped croquettes in egg wash, then in breadcrumbs. Bake on a parchment-lined sheet for about 15 minutes until golden.
- Cheese: Cheddar is classic, but swiss, gruyere, or parmesan all work well with ham.
- Chives: Green onions are a good substitute.
- Ham: Leftover holiday ham, a ham steak, or deli ham all work. Chop into very small pieces.
- Add flour one tablespoon at a time until the mixture holds its shape when pressed.
- Very creamy or thin mashed potatoes need more flour. You can also add one egg to help bind.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet for best crispness.
- To freeze: arrange shaped (uncooked) croquettes on a baking sheet and freeze for 1 hour. Transfer to a freezer bag and freeze up to 6 months. Fry directly from frozen using the same method, adding 1 to 2 minutes per side.
Nutrition
Serving: 2pieces | Calories: 318kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 331mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 14mg | Calcium: 121mg | Iron: 1mg
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