I whipped up a batch of these potato croquettes, and honestly, they might be my new favorite way to use leftover mashed potatoes. They’re crispy on the outside, soft and fluffy in the middle, and the kind of snack you can’t stop reaching for.

I love how simple they are to make, but they still feel like something you’d order at a restaurant. Whether I serve them with a dipping sauce for friends or just snack on a few myself, they always hit that comfort food craving.

Why You’ll Love This Recipe

These potato croquettes are everything you want in comfort food: crispy, crunchy shells with a soft, fluffy, and cheesy center.

They’re kid-friendly, budget-friendly, and versatile — you can make them ahead, freeze them, and cook them fresh whenever the craving hits. The recipe is straightforward, and the results are always impressive.

Whether you’re serving them as a side with dinner, a snack at a party, or as an appetizer for a family gathering, they’ll be the first thing to disappear. Best of all, they make great use of leftover mashed potatoes, so nothing goes to waste.

What You’ll Need

• 3 cups mashed potatoes (well seasoned, cooled)
• 1 cup shredded mozzarella or cheddar cheese
• ½ cup grated Parmesan cheese
• 2 green onions, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 large eggs (divided: one for mixture, one for coating)
• 1 cup all-purpose flour
• 1½ cups breadcrumbs (panko for extra crunch)
• 2–3 tablespoons milk
• Vegetable oil (for frying)

Pro Tips

• Cool the potatoes first – Warm mashed potatoes will be too sticky to shape. Chilling them makes the croquettes easier to roll.
• Double coat for crunch – For the crispiest croquettes, dip them in flour, egg, then breadcrumbs twice.
• Don’t overcrowd the pan – Fry in batches so the croquettes cook evenly and stay golden.
• Try the oven or air fryer – You don’t have to deep-fry; baking or air frying works beautifully with less oil.
• Add mix-ins – Chopped ham, bacon, or sautéed veggies add flavor and help use up leftovers.

Tools Required

• Mixing bowl
• Potato masher or fork (if starting with fresh potatoes)
• Shallow bowls for dredging
• Baking sheet or tray
• Slotted spoon or tongs
• Frying pan or deep fryer
• Paper towels for draining

Substitutions & Variations

• Cheese: Use mozzarella for stretch, cheddar for sharpness, or gouda for richness.
• Breadcrumbs: Swap panko for regular breadcrumbs or crushed crackers.
• Potatoes: Leftover mashed potatoes work, or boil fresh potatoes and mash with butter and seasoning.
• Gluten-free: Use rice flour and gluten-free breadcrumbs.
• Flavor twists: Mix in herbs like parsley, dill, or chives. For spice, add a pinch of cayenne or chili flakes.

Make-Ahead Tips

You can shape and bread the croquettes up to a day in advance and store them in the fridge until ready to cook.

They also freeze well: place uncooked croquettes on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook directly from frozen — just add an extra minute or two to frying or baking time.

Instructions

1. Prepare the Potato Mixture
In a large mixing bowl, combine mashed potatoes, mozzarella, Parmesan, green onions, garlic powder, paprika, salt, pepper, one egg, and 2–3 tablespoons milk. Mix until smooth and well combined.

2. Shape the Croquettes
Scoop about 2 tablespoons of the mixture and shape into small logs or balls. Place on a baking sheet lined with parchment paper. Chill for 15–20 minutes to firm up.

3. Set Up Dredging Station
In three shallow bowls: put flour in one, beat the remaining egg in the second, and place breadcrumbs in the third.

4. Coat the Croquettes
Roll each croquette in flour, dip in egg, then coat with breadcrumbs. For extra crunch, repeat the egg and breadcrumb step for a double coating.

5. Fry the Croquettes
Heat about 2 inches of oil in a deep pan over medium heat until hot (350°F). Fry croquettes in batches for 2–3 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.

6. Serve
Serve hot with ketchup, ranch, or your favorite dipping sauce.

Serving Suggestions

Potato croquettes are versatile — serve them as a side dish with roast chicken, steak, or grilled fish. They also work beautifully as appetizers with a dipping sauce platter (think aioli, sour cream, or marinara).

For kids, serve with ketchup or cheese sauce and some fresh veggies on the side. At family gatherings, these make a perfect finger food that vanishes quickly from the table.

Leftovers & Storage

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer for 5–7 minutes to bring back the crispiness. Avoid microwaving, as it softens the coating.

Croquettes can also be frozen after cooking; reheat from frozen at 375°F for 15 minutes.

Nutrition & Benefits

Potato croquettes are indulgent but can be part of a balanced meal. Potatoes provide vitamin C, potassium, and dietary fiber, while cheese adds protein and calcium.

Using panko and frying gives that irresistible crunch, but you can bake or air fry them for a lighter option. Adding vegetables or lean protein to the filling boosts nutrition and makes them even more satisfying.

Recipe FAQ

1. Can I bake potato croquettes instead of frying?
Yes, bake at 400°F for 20–25 minutes, flipping halfway through, until golden and crispy.

2. Can I use leftover mashed potatoes?
Definitely — just make sure they’re firm and not too runny, or the croquettes won’t hold their shape.

3. How do I keep croquettes from falling apart while frying?
Chill them before cooking and double-coat with breadcrumbs for stability.

4. What sauces pair well with croquettes?
Ketchup, ranch, garlic aioli, or even marinara are delicious choices.

5. Can I freeze croquettes?
Yes, freeze before or after cooking. Reheat directly from frozen in the oven or air fryer for best results.

Conclusion

These potato croquettes are the ultimate combination of crispy and creamy — a simple recipe that feels special every time you make it.

They’re perfect for family dinners, parties, or just as a way to turn leftover mashed potatoes into something exciting. With endless variations, make-ahead convenience, and crowd-pleasing appeal, they’re bound to become a favorite in your kitchen too.

So grab those potatoes, heat up the oil, and treat your family to a batch of golden croquettes. I’d love to hear how yours turned out — did your kids polish them off as fast as mine do? Leave a comment and share your experience!