You know those moments when leftover mashed potatoes stare back at you from the fridge, begging to be transformed into something magical? That’s exactly how these Cheesy Potato Croquettes were born in my kitchen, and oh boy, are they tasty! I’ll never forget that first batch – the crisp golden crust giving way to creamy potato and that glorious molten cheddar center. Our family devoured them so fast I had to make another batch immediately. Now they’re my secret weapon for potlucks, game nights, and yes, they’ve become the most requested appetizer at our Friendsgiving feast every year. The best part? They’re ridiculously easy to make with ingredients you probably have right now.
Why You’ll Love These Cheesy Potato Croquettes
Oh, let me tell you why these little golden nuggets will become your new obsession! Here’s what makes them absolutely irresistible:
- Leftover magic: They transform plain leftover mashed potatoes into something spectacular – no waste, all deliciousness!
- Quick cravings fix: From fridge to plate in under 30 minutes when that snack attack hits.
- Textural heaven: That perfect crunch when you bite into them? Followed by that ooey-gooey cheese surprise inside? Pure bliss.
- Party star power: I can’t tell you how many times these have disappeared before appetizer time is even over at my gatherings.
- Thanksgiving hero: They’re the perfect little bite to keep everyone happy while the turkey finishes roasting.
Trust me, once you make these once, you’ll be looking for excuses to have leftover mashed potatoes just so you can make them again!
Ingredients for Cheesy Potato Croquettes
Alright, let’s dig into what you’ll need to make these magical little bites! I’ve broken it down into two simple parts – the croquettes themselves and that irresistible crispy coating. The beauty is, most of these are pantry staples or things you might already have from last night’s dinner. Don’t you love when that happens?
For the Croquettes
- 450g leftover mashed potato (chilled): Here’s the trick – the best results come from mashed potatoes that aren’t too creamy or buttery. If you’re making them fresh just for this, let them cool completely in the fridge first. The chill helps them hold their shape better.
- 10 cubes of strong cheddar (about 1.5cm each): I’m talking proper sharp cheddar here – the kind that gives you that gorgeous cheese pull! If you want to get fancy, any good melting cheese works. Check out more dinner ideas if you’re looking for pairing inspiration.
For Coating
- 90g plain (all-purpose) flour: This is your first layer of protection. Gluten-free flour works just as well if that’s your thing.
- 1/4 tsp salt & 1/4 tsp pepper: Simple seasoning that makes all the difference.
- 1 egg, lightly whisked: The glue that holds everything together!
- 100g panko breadcrumbs: These Japanese-style crumbs give the best crunch. Regular or gluten-free work too in a pinch.
- 1/2 tsp smoked paprika: My little flavor booster – gives that gorgeous golden color too.
- 1 tbsp avocado oil: Or any neutral oil you have. This helps the crumbs crisp up beautifully.
How to Make Cheesy Potato Croquettes
Alright, let’s get these golden beauties cooking! I promise it’s easier than you think, and once you get the hang of shaping them, you’ll be a croquette-making machine. Just follow these steps, and you’ll have crispy-on-the-outside, melty-on-the-inside perfection in no time.
First things first, preheat your oven to 200°C/400°F (fan). While that’s heating up, grab three shallow bowls – we’re setting up our coating station, just like they do at fancy cooking shows, but way less intimidating.
In bowl #1, mix your flour with that salt and pepper – simple but essential. Bowl #2 gets the lightly whisked egg – I like to beat it just until the yolk and white are fully combined. Now for the magic dust: in bowl #3, combine your panko breadcrumbs, smoked paprika, and oil. Mix it all up with your fingers until the oil is evenly distributed. This is what’s going to give us that gorgeous golden crust!
Now for the fun part – shaping your croquettes! Scoop up a heaped tablespoon of that chilled mashed potato (see why we chilled it? Warm potatoes would be a sticky mess!). Flatten it gently in your palm, pop one of those cheddar cubes right in the center, and carefully wrap the potato around it. Gently roll it between your palms to form a little cylinder about the size of a wine cork.
Time for the spa treatment! Roll your potato bundle in the flour first – this helps the egg stick. Next, dip it in the egg, letting any excess drip off. Finally, roll it in the breadcrumb mixture, pressing lightly so the crumbs adhere nicely. Place each little jewel on your baking tray, leaving some space between them.
Into the oven they go for 12-15 minutes – you’re looking for that perfect golden-brown color and maybe just a whisper of melted cheese peeking out (but not a full-on cheese explosion!). Let them cool for a couple minutes – I know it’s hard to wait, but that cheese will be molten lava right out of the oven!
Tips for Perfect Cheesy Potato Croquettes
After making these more times than I can count, here are my can’t-live-without tips:
Chill out! Not you – the mashed potatoes! Cold mashed potatoes hold their shape way better when you’re forming the croquettes. If you’re in a hurry, pop them in the freezer for 10 minutes while you set up everything else.
Watch that oven timer like a hawk after 12 minutes. Overbaking is the main way cheese gets tempted to make a run for it. You want them golden, not bursting!
Want extra crisp? After coating your croquettes, let them chill in the fridge for 30 minutes before baking. This helps the coating set and makes them extra sturdy.
Size matters! Keep them slightly smaller than you think – about the size of a walnut before coating. They hold together better and cook more evenly.
Follow these tips, and you’ll have croquettes so good, your guests will think you went to culinary school!
Serving Suggestions for Cheesy Potato Croquettes
Oh, the fun part – how to serve these golden beauties! First rule: always have dipping sauces ready. My family goes wild for these with a dollop of cool sour cream or tangy ketchup. For fancy gatherings, I’ll mix sour cream with fresh chives or a dash of hot sauce for some kick. They’re also amazing with garlic aioli if you’re feeling extra!
At our Friendsgiving feasts, I love pairing them with other lunch-friendly appetizers like mini sliders or stuffed mushrooms. They’re the perfect bite-sized companion to a big holiday spread – just pop them on a platter next to the turkey and watch them disappear! For game nights, I’ll serve them with buffalo wings and a crisp salad. Honestly, they shine wherever you put them – breakfast, brunch, or midnight snack!
Variations of Cheesy Potato Croquettes
You know what I love about these croquettes? They’re like a blank canvas begging for your own creative twist! Here are my favorite ways to mix things up when I’m feeling adventurous:
- Herb it up: Fresh chives or parsley mixed right into the mashed potatoes add such a lovely freshness. Sometimes I’ll even add a pinch of dried thyme or rosemary when I want that cozy fall flavor.
- Cheese swap: That cheddar is classic, but oh – try mozzarella for epic cheese pulls, or pepper jack if you like a little heat. Gruyère makes them fancy enough for a dinner party!
- Meaty additions: Toss in some cooked, crumbled bacon or diced ham to the potato mixture. Little surprise bites of salty goodness in every croquette!
- Vegetable boost: Sautéed onions, garlic, or even some finely chopped broccoli can add nice texture and make them feel a teensy bit healthier.
The possibilities are endless! Honestly, once you master the basic recipe, you’ll have fun coming up with your own signature version. That’s half the joy of cooking, isn’t it?
Storage and Reheating Tips
Oh honey, let’s talk about keeping these cheesy beauties tasting fresh! If by some miracle you have leftovers, here’s how to keep that magic alive. Store cooled croquettes in an airtight container in the fridge for up to 3 days – just pop a sheet of parchment between layers to prevent sticking. For longer storage, freeze them on a baking sheet first, then transfer to a freezer bag once solid. They’ll keep their pizzazz for 2 months frozen!
When reheating, skip the microwave unless you want soggy sadness. Instead, go for the oven or air fryer (my personal savior!) at 375°F for about 8-10 minutes. They’ll come out nearly as crisp as when first baked. Important note: don’t let them thaw first if frozen – just add an extra minute or two to the cook time. That way you’ll keep that perfect crisp shell and melty center we worked so hard for!
FAQs About Cheesy Potato Croquettes
I get so many questions about these little golden bites – here are the ones that pop up most often from friends and family (and the answers I’ve discovered through plenty of delicious trial and error!):
Can I use fresh mashed potatoes instead of leftovers?
Absolutely! Just make sure to chill them thoroughly first – at least 2 hours in the fridge. Warm mashed potatoes are way too sticky to shape properly. Pro tip: if you’re making them fresh for this recipe, go easy on the butter and cream – you want them sturdy enough to hold the cheese!
How do I prevent the cheese from leaking out?
Oh, the great cheese escape! Three secrets: 1) Make sure your potato completely encases the cheese cube with no cracks. 2) Don’t overbake – 15 minutes max at 400°F. 3) Chill the shaped croquettes for 30 minutes before baking if you have time. That extra firmness helps keep everything where it should be!
Can I fry these instead of baking?
You bet! For extra-crispy Thanksgiving appetizer magic, heat about 1/2 inch of oil to 350°F and fry for 2-3 minutes per side until golden. Drain on paper towels. Just watch them closely – they cook faster than baking and that cheese gets extra melty fast!
What dipping sauces work best?
Oh, let your imagination run wild! For Friendsgiving food spreads, I love serving them with garlic aioli, spicy sriracha mayo, or even a tangy barbecue sauce. The classic combo is always sour cream with fresh chives – simple but perfect with that melty cheddar center.
Can I make these ahead for a party?
Totally! Shape and coat them up to a day before, then keep refrigerated on a parchment-lined tray. Just add a couple extra minutes to the bake time since they’ll be extra cold. They also freeze beautifully after baking – just reheat in a 375°F oven until crispy again!
Nutritional Information
Just a quick note about nutrition – these Cheesy Potato Croquettes pack all the comfort food goodness you’d expect! Since ingredients and brands vary (and let’s be honest, cheese amounts tend to be “generous” in my kitchen), I don’t provide exact nutritional calculations. As with any delicious indulgence, enjoy them as part of a balanced diet!
Cheesy Potato Croquettes
Equipment
- baking tray
- Mixing Bowls
Ingredients
For the Croquettes
- 450 g leftover mashed potato (chilled) mashed potato with minimal cream/butter works best
- 10 1.5cm cubes strong cheddar
For Coating
- 90 g plain (all-purpose) flour gluten-free all-purpose flour works too
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 egg lightly whisked
- 100 g panko breadcrumbs homemade breadcrumbs or gluten-free breadcrumbs work too
- 1/2 tsp smoked paprika
- 1 tbsp avocado oil or other neutral oil like sunflower or canola
Instructions
- Preheat the oven to 200°C/400°F (fan) and set aside a flat baking tray.
- Mix the flour, salt, and pepper in a bowl.
- Lightly whisk the egg in a second bowl.
- In a third bowl, combine the breadcrumbs, smoked paprika, and oil, mixing until the oil is absorbed.
- Take a heaped tablespoon of mashed potato, flatten it in your hand, and place a cheese cube in the center. Wrap the potato around the cheese and shape into a cylinder.
- Coat the croquette in flour, then dip in the egg, and finally roll in the breadcrumbs. Place on the baking tray.
- Bake for 12-15 minutes until golden. Avoid overcooking to prevent cheese from leaking.
- Let cool for a few minutes before serving.