Creamy Cheesy Mashed Potato Croquettes

Name: Creamy Cheesy Mashed Potato Croquettes
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Cuisine: International
Ingredients: 600 g of potatoes; 120 g of shredded cheese; 30 g of butter (unsalted); 1 egg yolks; 100 g of breadcrumbs; 50 g of flour; 2 eggs; 5 g of almond flour; 2 g of pepper; 10 g of parsley; frying oil

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These croquettes are made from cold mashed potatoes and cheese, breaded and fried. 🥔 They are a way to use up leftovers. The center is melty.

Total time: 54 min
Prep: 30 min
Cook: 24 min
Rest: 1 h
Difficulty: Easy
Per person: €1.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Creamy Shrimp Rolls

25 minEasy

For dessert

Black Forest Verrine

20 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

285kcal

Protein7 g10%
Carbs22 g32%
Fat18 g58%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even crispier croquettes, double the breading by dipping them a second time in the egg and then in the breadcrumbs before frying! 🥚🍞🔥 It gives an irresistibly ultra-crispy crust!

Freezing : Can you freeze this recipe?

Yes

Very well raw and breaded, up to 2 months in freezer bags. Cooked is possible, with a poorer texture.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container in the fridge. Crispy texture is lost on reheating.

Making ahead : Can you make it the day before?

Yes

The mash and breaded formed croquettes can be stored raw for 24h in the fridge.

Reheating : How do you reheat it?

Oven (180°C, 10-15 min) or air fryer (170°C, 8-12 min) to crisp up. Microwave not recommended.

Variations

Use mashed potatoes from the day before to repurpose leftovers.
Shape into balls or small logs.
Sprinkle with chopped fresh parsley.

Mistakes to avoid

Shaping lukewarm mash: let it cool, then chill 1 hour in the refrigerator so it firms up.
Breading in the wrong order: flour, then beaten eggs, then breadcrumbs.
Overcrowding the fryer: add the croquettes in small batches.

Frequently asked questions

How do you make potato croquettes?

Cook 600 g of potatoes, mash them, add butter, grated cheese and egg yolk, chill 1 hour, shape, bread with flour, eggs and breadcrumbs, then fry at 180 °C.

How do you bread the croquettes?

Dip each croquette in the flour, then in the beaten eggs, and finally in the breadcrumbs. Shape them beforehand with lightly floured hands, into small logs or balls.

What temperature do you fry the croquettes at?

Heat the frying oil to 180 °C and add the croquettes in small batches for 3 to 4 minutes, until golden. Drain them on paper towels.

Can you use mashed potatoes from the day before?

Yes, these croquettes are a way to use up leftover cold mashed potatoes. Once the cheese and egg yolk are mixed in, the mixture firms up in the fridge before being shaped.