Potato Cheese Croquettes

These potato croquettes are the best thing you can do with leftover mashed potatoes. Cold mashed potatoes get blended with egg and cheddar cheese, shaped into whatever form you like, then double-breaded and fried until the outside shatters and the inside stays creamy and molten with melted cheese.

The double-breading technique is what gives these their serious crunch. Dip in breadcrumbs first, then milk, then crumbs again. That second coating builds a thicker shell that stays crisp even as the cheesy interior heats up and softens.

Using cold mashed potatoes is key. Warm potatoes are too soft to shape and will fall apart in the pan. Straight from the fridge, the mixture holds its form and gives you time to bread each croquette neatly.

Kitchen Tips

• Beat the egg until frothy in a blender before adding the potato pieces gradually. This creates a smoother, more uniform mixture than mashing by hand.
• Keep the frying oil at a steady medium heat. Too hot and the crumbs burn before the cheese melts inside. Too cool and the croquettes absorb oil and turn greasy.
• Shape them uniformly so they cook at the same rate. Cylinders or balls both work well.

Variations

• Jalapeno popper style: Mix in diced pickled jalapenos and use pepper jack cheese instead of cheddar.
• Herb croquettes: Add fresh chives and a pinch of garlic powder to the potato mixture before shaping.