These crispy little balls of cheesy, potato goodness are a great way to use up leftover mashed potatoes. Normally there aren't a lot of those left over in my house but, on Thanksgiving, it's the stuffing that everyone goes for first so I've got a shot at some extra spuds.
You can definitely deep fry these in a pot of vegetable or canola oil at 350 degrees. But I wanted to see if I could get a tasty enough result with just baking. Two secrets to getting them to come out great that way are to let them chill before baking. If you don't, they tend to spread and the cheese oozes out too much. They're still delicious and there's something to be said for oozing cheese. The other trick is to spray the chilled croquettes with olive oil before baking. It helps get that golden brown exterior and the satisfying crunch on the outside and soft cheesy inside. Enjoy!
Baked Potato and Cheese Croquettes
- 2 Baking potatoes
- 1 Sweet potato
- 1 Tablespoon butter
- 1/3 Cup milk
- Salt and ground black pepper, to taste
- 1/2 Cup chopped chives
- 3/4 Cup all-purpose flour
- 8 oz. Cheddar cheese, cut into small cubes
- 1 Egg
- 1 Cup seasoned breadcrumbs (I used panko)
- Olive oil spray
- Peel and quarter all the potatoes. Add to a pot of boiling salted water and cook until tender. Drain, return to the pot and mash with the butter and milk. Season with the ground black pepper and any additional salt, if needed. Stir in the chives and all-purpose flour. Allow to cool slightly.
- Prepare two shallow bowls, one with the beaten egg and the other with the breadcrumbs.
- Using a 1 oz. scoop, form a ball of the potato mixture and push a small cube of cheese down into the center. Make sure to cover the cheese. Place the balls into the egg mixture and then roll them around in the breadcrumbs to coat.
- Place on a baking sheet and refrigerate for about 30 minutes.
- Pre-heat the oven to 400 degrees. Spray each ball with some olive oil and bake for about 20 minutes or until the balls are a light golden brown. Serve with sour cream or Greek yogurt.