Description
Mashed Potato Croquettes with Cranberry Mayo are the ultimate crispy, golden-brown bites filled with creamy mashed potatoes and a delightful cranberry mayo dip. The croquettes are perfectly crispy on the outside and fluffy on the inside, making them a fantastic appetizer or side dish. Paired with the tangy-sweet cranberry mayo, these croquettes bring a unique flavor combination that’s sure to impress your guests. Perfect for the holiday season or any time you want to elevate your mashed potatoes!
Ingredients
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For the Croquettes:
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2 cups mashed potatoes (leftover or freshly made)
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1/2 cup grated cheese (cheddar, mozzarella, or Parmesan, optional)
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1/4 cup green onions, finely chopped
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1/2 tsp garlic powder
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1/4 tsp black pepper
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1/2 tsp salt (or to taste)
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1/2 cup all-purpose flour (plus extra for dredging)
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1 egg, beaten (for binding)
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1/2 cup breadcrumbs (Panko for extra crispiness)
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Vegetable oil (for frying)
For the Cranberry Mayo:
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1/2 cup mayonnaise
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2 tbsp cranberry sauce (store-bought or homemade)
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1 tsp Dijon mustard
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1 tbsp fresh parsley, chopped (optional)
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Salt and pepper, to taste
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Instructions
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For the Croquettes:
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Prepare the mashed potatoes:
If you’re using leftover mashed potatoes, make sure they’re chilled. If you’re making them fresh, let the mashed potatoes cool to room temperature before proceeding. -
Mix the croquette filling:
In a large mixing bowl, combine the mashed potatoes, grated cheese (if using), chopped green onions, garlic powder, salt, and pepper. Mix until everything is evenly incorporated. -
Form the croquettes:
Scoop about 2 tablespoons of the mashed potato mixture and roll it into a ball, then gently flatten it into a small patty. Repeat with the remaining mixture until all the croquettes are formed. -
Coat the croquettes:
Place flour in a shallow dish. In a separate bowl, beat the egg. Place the breadcrumbs in another shallow dish. Dredge each croquette first in flour, then dip it in the beaten egg, and finally coat it in breadcrumbs, pressing lightly to ensure an even coating. -
Fry the croquettes:
Heat about 1/2 inch of vegetable oil in a frying pan over medium heat. Once the oil is hot (you can test it by dropping a small amount of breadcrumb into the oil — it should sizzle), fry the croquettes in batches. Cook for 2-3 minutes on each side, or until golden brown and crispy. Remove from the oil and place on a paper towel-lined plate to drain any excess oil.
For the Cranberry Mayo:
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Make the cranberry mayo:
In a small bowl, whisk together the mayonnaise, cranberry sauce, Dijon mustard, and fresh parsley (if using). Season with salt and pepper to taste. -
Serve:
Serve the crispy mashed potato croquettes hot, with the cranberry mayo on the side for dipping.
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Notes
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Make-Ahead Option: You can prepare the croquettes up to the frying step, cover them, and refrigerate for up to 2 hours. When ready to serve, fry them as directed.
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Cranberry Sauce: If you don’t have cranberry sauce, you can substitute with fresh or dried cranberries cooked down with a little sugar, lemon juice, and water for a quick homemade version.
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Freezing: These croquettes can be frozen before frying. Place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 croquette
- Calories: 120
- Sugar: 2g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg