Potatoes are always the perfect side dish for any occasion.
Introduction: Potato Croquettes
When we were making the menu for Christmas Eve, I was super insistent that I was making Fried Mashed Potato Balls. I made some mashed potatoes maybe two nights before, and in my mind, I just wanted to do something creative with the leftovers and also with the giant bag of Panko breadcrumbs in our pantry.
When my family saw what I was making, she said –isn’t this a potato croquette? And apparently it was. We learn something new every day. And every year, for that matter.
A croquette is a small roll of chopped vegetables, meat, or fish, fried in breadcrumbs. In this case, it’s a roll of savory mashed potatoes.
Ingredients: Potato Croquettes
I’ll also write down the ingredients and recipe I used to make simple mashed potatoes.
Ingredients for mashed potatoes to make ~5 cups of mashed potatoes
- 1.1 kg of potatoes, peeled and quartered
- 100 g of unsalted butter
- 3/4 cup of milk, as needed
- Salt and pepper to taste
Ingredients for potato croquettes
- 1.5 cups of leftover mashed potatoes
- 2 tbsp spring onion, minced
- 1/2 cup cheddar cheese, grated
- 30 g of bacon liempo (or any meat), minced
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1 egg
- 1 cup of seasoned breadcrumbs
- Cooking oil
Mashed Potato Recipe
Prep time: 15 minutes
Cook time: 20 minutes
This is a super simple recipe for mashed potatoes. I think the key is really in heating the butter and the milk, then adding them separately.
- Boil the quartered and peeled potatoes in salted water for 10 minutes, until they’re tender to fork test. (You can poke the potatoes with a fork with little resistance, but they’re firm enough to still keep their shape). Drain and set aside.
- Mash the potatoes with a potato masher. Personally, I just used a fork.
- Melt the butter and set aside.
- Heat the milk and set aside.
- Combine the butter with the mashed potatoes using an electric mixer.
- Slowly blend in the milk into the butter-potato mix until you get your desired texture. It should be smooth and creamy.
- Season with salt and pepper to taste.
- Enjoy (with steak or meat or pasta or whatever)!
Potato Croquettes Recipe
Prep time: 20 minutes
Cook time: 25 minutes
- Cook the garlic and minced bacon liempo. Set aside.
- Mix together the leftover mashed potatoes, green onion, cheddar cheese, bacon liempo, garlic until well-incorporated.
- Add salt and pepper to taste.
- In two separate shallow bowls, place the egg and the breadcrumbs. You can season the breadcrumbs with more salt and pepper.
- Scoop some of the mashed potato mixture into your hands and roll into a ball. Coat in egg then in panko. Repeat until you finish the mashed potato mixture.
- In high heat and a lot of oil, deep fry the potato balls in batches until golden on all sides. If your heat is high enough, this should only take 2 to 3 minutes. Be careful not to fry in low heat as the croquettes would tend to fall apart the longer you cook. You’ll end up with empty breadcrumb balls.
- Drain the potato croquettes onto a paper towel-lined plate.
- Season with some salt. Garnish with parsley.
- Serve and enjoy!
I would say this is also vaguely healthy. Just thinking it about, there are a lot of food groups represented in one bite-sized morsel of potato goodness…
Until next time!
❤️ Your resident kitchen gremlin