Cheesy Potato Croquettes

Name: Cheesy Potato Croquettes
Cook time: 90 min
Total time: 90 min
Cuisine: European
Ingredients: peeled potatoes — 500 g; butter — 70 g; milk — 50 ml; salt by taste; semi-hard cheese — 100 g; eggs — 1 pcs; all-purpose flour — 30 g; breadcrumbs — 70 g

90 minutes

Medium

My husband absolutely adores these cheesy potato croquettes – they're a staple at all our family celebrations, and he asks for them constantly! I've been perfecting this recipe for many years, and now it's finally time to share my experience with all of you.

The ingredients are incredibly simple: just fluffy mashed potatoes, a touch of everyday semi-hard cheese, and a classic double breading for that perfect crispy crunch. Plus, it's a fantastic way to give leftover mashed potatoes a delicious second life.

Side Dishes Snacks & Appetizers Vegetarian European cuisine Spanish cuisine

2 days ago

Ingredients for 6 servings:

Base

For Breading

Recipe:

Ingredient Notes:

Potatoes. For the fluffiest and least sticky mash, it is best to use low-starch potatoes – for example, Russet or Idaho.
You can also use leftover mashed potatoes from yesterday’s lunch or dinner. The important thing is that they are not too wet before cooling.
Breadcrumbs. I use regular, fine breadcrumbs. I usually make them by grating dried white bread on a fine grater.
For a lighter, airier crust, use Panko breadcrumbs.
Eggs. Use medium eggs weighing about 50–55 g.
Flour. Use regular all-purpose flour. Alternatively, you can use oat or rice flour.
Cheese. Any semi-hard cheese is suitable, such as Gouda, Edam, Emmental, or Cheddar. Alternatively, you can use low-moisture mozzarella.
Butter. In this case, use butter with a fat content of 72% or higher. It is best to let the butter reach room temperature before adding it to the potatoes.
Milk. The fat content is not important in this case. For a better consistency, add warm milk to the potatoes.

Let’s start cooking!

Boil the potatoes in salted water until they are completely soft.

Make mashed potatoes by adding butter and warm milk.

Allow to cool to room temperature or cooler.

Finely grate the cheese.

Beat the egg with a fork. You can add a couple tablespoons of cold water to make the mixture smoother.

Form the cheese into small balls.

Take a small portion of the mashed potatoes, flatten it into a disc, place the cheese inside, and form a 3-cm-diameter ball. Coat it in flour.

Dip the ball in egg, coat it in breadcrumbs, dip it in egg again, and coat it in breadcrumbs once more. Repeat with the remaining mashed potatoes and cheese.

Fry the croquettes in oil heated to 170°C (340°F) until golden brown, about 1-2 minutes. Remove them with a slotted spoon and place on paper towels to absorb the excess oil.

Serve as a side dish with meat, poultry, or fish.

Enjoy!

This Cheesy Potato Croquettes recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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