We know a few people who could definitely eat Thanksgiving leftovers days after the feast… but why not use all your extra food to create a whole new dish altogether?!
Everyone.loves.mashed.potatoes. They’re smooth, silky, and a must at our Holiday dinner table so we decided to wrap those spuds in a crunchy, cheesy shell. Our recipe is simple with just a few ingredients you might already have in your kitchen. To cut the richness, we suggest a cool creamy dip and some chives or green onion for added freshness. Trust us, your guests will LOVE these.
We can’t wait to hear about how your mashed potato croquettes turn out! Bon Appetite! (recipe below).
Recipe for “Mashed Potato Croquettes”:
2 large egg yolks
2 cups cold mashed potatoes
½ cup grated Parmesan
2 tablespoons fresh green onions (or parsley, chives) chopped
1 tablespoon all-purpose flour
4 large eggs
2 cups Panko breadcrumbs
Vegetable oil (for frying; about 2 cups)
- Mix egg yolks, mashed potatoes, Parmesan, green onions, and flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours in the refrigerator.
- Gently beat eggs in a bow with a fork; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” (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.
- Serve warm to room-temperature with Tzatziki on the side, or a homemade dip of light sour cream, black pepper, scallions (or fresh chives), and a little lemon.