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Crispy Cheesy Potato Croquettes from Leftover Mashed Potatoes

A stack of golden brown, crispy potato croquettes with one broken open showing a dramatic cheese pull.
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Make perfect potato croquettes with a crispy golden exterior and a soft, gooey, cheesy center using your leftover mashed potatoes. This simple recipe builds confidence for creating a satisfying appetizer or side dish.

Ingredients

Scale
  • 3 cups leftover mashed potatoes (cold)
  • 1 cup shredded sharp cheddar cheese (or mozzarella for extra goo)
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 large eggs, beaten (for dredging)
  • 1 1/2 cups panko breadcrumbs (for maximum crispiness)
  • Vegetable oil, for frying (about 2 inches deep)

Instructions

  1. Combine the cold mashed potatoes, shredded cheese, 1 egg, flour, salt, pepper, and garlic powder in a bowl. Mix gently until just combined. Do not overmix.
  2. Place the mixture in the refrigerator for at least 30 minutes to firm up. This step is key for shaping.
  3. Set up a standard breading station: one shallow dish with the flour mixture (if you did not mix it into the potato base), one shallow dish with the 2 beaten eggs, and one shallow dish with the panko breadcrumbs.
  4. Scoop about 2 tablespoons of the potato mixture and form it into a small log or ball shape. If you want a stuffed center, press a small cube of extra cheese into the middle before sealing the shape.
  5. Roll each croquette first in the flour (if using separately), then dip completely into the beaten eggs, and finally coat thoroughly in the panko breadcrumbs, pressing lightly to adhere.
  6. Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature; maintaining this heat is essential for a golden, crispy result.
  7. Carefully lower 3-4 croquettes into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown on all sides.
  8. Remove the croquettes with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  9. Serve your homemade croquettes immediately while the cheese is melted and the outside is crunchy.

Notes

  • For an Italian style potato croquette variation, add 1 tablespoon of dried oregano and 1/4 cup grated Parmesan cheese to the potato mixture.
  • If you prefer a baked potato croquettes alternative, spray the breaded croquettes lightly with cooking spray and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden.
  • If you do not have leftover mashed potatoes, boil and mash 2 pounds of Russet potatoes, ensuring they are dry before mixing.

Nutrition

Find it online: https://kitchenican.com/potato-croquettes-recipe-crispy-cheesy-bites/