Leftover Mashed Potatoes Croquettes Recipes

BAKED MASHED POTATO CROQUETTES

Steps:

• Preheat oven to 400F and line a baking sheet with parchment paper. Grease generously with 2 tbsp olive oil. Set aside.
• In a large bowl combine the mashed potatoes, grated cheese, parsley and an egg. I use my hands to thoroughly mix all ingredients together. Add salt, if needed.
• Scoop out approximately 1/4 cup of potato mixture and roll in the palms of your hands to shape into a sphere.
• Prepare 2 bowls for dredging: in the first beat an egg with a tablespoon of water. In the second, place the breadcrumbs. Dredge first in the egg wash, allowing the excess egg to drip off. Then dredge all sides in the breadcrumbs. Dredge a second time in the egg wash and breadcrumbs.
• Place on the prepared baking sheet. Drizzle the croquettes lightly with the remaining olive oil.
• Bake for 10 minutes, then flip and bake for another 10-12 minutes until golden. Serve hot.

POTATO CROQUETTES

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

MASHED POTATO CROQUETTES

Steps:

• Mix 2 large egg yolks, 2 cups cold mashed potatoes, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh chives, and 1 tablespoon all-purpose flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
• Beat 4 large eggs in a bowl; place 2 cups breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure 1/2" (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3-4 minutes. Drain on paper towels.

SALMON PATTIES MADE WITH LEFTOVER MASHED POTATOES

Steps:

• 1. Mix mashed potatoes, salmon, egg, onions.
• 2. Form in Patties and coat with bread crumbs
• 3. Put a little oil in pan. Put the patties in the pan. Let it cook until golden brown at the bottom, turn the patties around and cook on the other side.
• 4. The total cooking time is between 5 and 10 minutes, depending how thick your patties are.

POTATO CROQUETTES (CRISPY DEEP FRIED MASHED POTATOES!)

Steps:

• Mix the mashed potatoes, egg, parsley, salt and pepper until well combined.
• Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
• Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it's worth it!) I love these stainless steel trays for dipping.
• Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
• When ready to cook/eat, heat some grape seed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
• Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
• Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.

BAKED MASHED POTATO CROQUETTES

Steps:

• Line a baking sheet with aluminum foil and spray with nonstick spray or brush lightly with a bit of oil. Preheat the oven to 450 F
• Mix the cold leftover mashed potatoes with your desired mix ins (if using) and adjust seasoning to taste. Mix in the egg.
• Stir in 1/4 cup flour. If the mixture is still a bit runny, add flour 1 tbsp at a time until you can easily shape the mashed potato into balls.
• Beat the remaining egg with 1 tbsp water in a small bowl.
• Scoop out a serving of the mashed potatoes, shape into a small log or disc, and then dip into the egg mixture and dip in the panko bread crumbs. Place on the prepared baking sheet.
• Spray the tops of the croquettes with a bit of olive oil if desired. This promotes a bit more browning.
• Bake for 10 minutes, then flip and bake an additional 5 minutes.
• Serve immediately and enjoy!

POTATO CROQUETTES

Steps:

• In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
• Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

LEFTOVER MASHED POTATOES CROQUETTES

Steps:

• Adjust amounts as desired. No exact measurements needed. Combine leftover mashed potatoes with shredded cheese. Do not overmix. Form spoonfuls of the mixture into patties and place on waxed paper. Heat some oil in a skillet over medium heat. Place the beaten egg in a shallow dish. Place the breadcrumbs in another dish. Carefully dip each potato croquette into the egg mixture, letting any excess drip off. Then dredge in the breadcrumbs. Place the croquette into the heated pan and cook, turning as needed, until browned on both sides. Remove the browned potato croquette to paper towelling to drain. Repeat with remaining croquettes. Serve immediately with any desired condiments (ketchup, sour cream, etc).

FRIED MASHED POTATO CROQUETTES

Steps:

• Place bread in the bowl of a food processor. Process until crumbs form, about 10 seconds. Transfer crumbs to a medium bowl; set aside. Line one baking sheet with parchment, and another one with a double thickness of paper towels; set both aside.
• In a small bowl, combine potatoes, herbs, egg, and flour using a fork or spoon. Season with salt and pepper. Using a spoon, scoop mixture into an egg-shaped piece. Using a second spoon, push shape into the bowl of bread crumbs. Roll to coat, and transfer to parchment-lined baking sheet. Repeat with remaining potato mixture.
• Place oil in a small deep saucepan. Heat over medium heat until a frying thermometer registers 350 degrees. Using slotted spoon, place five croquettes in oil. Cook until golden and puffed, turning once, 4 to 5 minutes. Using slotted spoon, transfer to paper-towel-lined baking sheet. Repeat with remaining croquettes. Serve immediately.

27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)

Steps:

• Mix egg, cheese, and chives in a bowl.
• Stir in mashed potatoes and flour.
• Shape into patties.
• Dredge in flour , fry for 3 minutes on each side.

26 WAYS TO USE LEFTOVER MASHED POTATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a potato dish in 30 minutes or less!