Potato Croquettes
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When I want a side dish people actually reach for, I make Potato Croquettes. They fry up crisp and golden with a smooth, cheesy center that feels more exciting than mashed potatoes. A simple step in the prep keeps them light inside and crunchy outside, and you can taste the difference.
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Whether I serve these potato croquettes as an appetizer or a side dish to a main, they’re always a crowd favorite at Thanksgiving, Friendsgiving, Christmas, or game day, and gone in minutes. That’s why I’ve learned to tuck a few away for later, and I suggest you do the same. They store and freeze well, cooked or uncooked, and once reheated, they feel just as special as when they’re freshly fried.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Potato Croquettes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll see just how easy and rewarding it is to make Potato Croquettes right in your own kitchen.
Boil and Mash the Potatoes
Start by boiling the peeled and cubed potatoes in a pot of salted water over medium-high heat until they’re fork tender and soft. I use a stainless steel saucepan that distributes heat evenly and helps avoid hotspots that can lead to uneven cooking.
You can also use a large stockpot if you’re prepping a bigger batch. For peeling, this vegetable peeler glides smoothly over every surface. A sharp chef’s knife makes cutting potatoes so easy; a mandoline slicer makes this step super quick and gives more consistent cuts.
After boiling, drain them well to remove excess moisture and prevent them from turning out mushy. Then, mash until smooth and creamy while they’re still warm, right in the pot, or transfer them to a large bowl first if you want.
I like using this stainless steel colander for draining because it doesn’t warp from the heat. For an extra fluffy texture, I run the potatoes through a potato ricer, though you can also mash them manually.
Add Flavor and Cheese
Once the mashed potatoes have cooled slightly, add the eggs, milk, butter, garlic powder, salt, black pepper, cubes of cheddar cheese, and fresh parsley. Mix until well blended. The cheese gives these croquettes their melty, comforting bite in the middle, so don’t skip it.
A wooden spoon makes it easy to fold everything together without bending or leaving any scratches on your pan or bowl, and a silicone spatula is perfect for scraping down the sides. You’ll also want to keep a salt and pepper grinder like this one nearby for quick seasoning.
Shape the Croquettes
Take small portions of the potato mixture and shape each one into a uniform ball or short log, about 2–3 inches long. Keeping the potato balls uniform helps them cook evenly and makes them look neat when serving. A cookie scoop is a must-have to achieve consistent servings.
After scooping, roll the croquettes gently between your palms to smooth out any cracks. You can press them lightly if you want your croquettes slightly flattened, like mojos style.
Coat the Croquettes
Set up a coating station with three shallow bowls. Have one with flour, one with beaten egg, and one with bread crumbs.
Grab a croquette, roll it in the flour first, then dip it in the egg wash to coat, and roll it again in breadcrumbs until it’s fully covered. That triple coating gives you the crispest exterior once fried. Repeat with the remaining croquettes until all’s coated.
For the best result, stick them in the fridge so they firm up a bit and don’t fall apart once they’re frying. Let them chill on a rimmed baking sheet lined with parchment paper to keep cleanup simple.
Fry Until Golden
Heat vegetable oil in a skillet over medium heat or to about 350°F (180°C). A cast iron skillet holds heat well and delivers a consistent golden crust. If you’re doubling the batch or cooking ahead, a Dutch oven works great for frying in larger quantities with deeper oil.
Fry the croquettes in small batches, about 3 to 4 minutes per side. Turn occasionally, until they’re golden brown and crisp all over. Make sure to give them space in the pan so they fry evenly and don’t steam. I use a digital thermometer to help keep the oil temperature steady.
Once fried, transfer them to a paper towel-lined plate to drain any excess oil and keep them light. Use a slotted spoon to lift them out easily without breaking the crust. If you want, you can let them rest on a wire rack instead to keep the bottom crisp.
Prepare the Dip
In a small or medium bowl, stir together sour cream, lemon juice, smoked paprika, chopped parsley, salt, and pepper.
This tangy, smoky dip perfectly balances out the richness of the fried croquettes. I mix using a mini whisk to get everything evenly blended.
Dip and Dig In
Once your dip’s ready, serve it alongside the potato croquettes while they’re still warm, and watch how quick they disappear. Enjoy!
If you’re bringing these to a party or potluck, pack them in a hard-sided container to keep them intact and prevent them from getting squished during transport. Then, slide the container into an insulated casserole carrier to keep them warm and every bite satisfying.
Equipment
- Basket-style air fryer optional
Ingredients
- 3 pounds Russet potatoes peeled and cubed
- 4 ounces sharp cheddar cheese cut into small cubes
- 1 cup breadcrumbs
- 1 cup all-purpose flour
- 3 large eggs lightly beaten
- 1 large egg for coating
- ¼ cup fresh parsley chopped
- 8 tablespoons unsalted butter
- ½ teaspoon garlic powder
- 2 tablespoons whole milk
- Salt and pepper to taste
- Vegetable oil for frying
For the Dip:
- 1 cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons smoked paprika
- 2 tablespoons fresh parsley finely chopped
- Salt and pepper to taste
Video
Instructions
- Boil the potatoes in salted water until fork-tender, then drain well.3 pounds Russet potatoes
- Mash the potatoes until smooth, then mix in butter, garlic powder, salt, pepper, egg, cheddar cheese, milk, and parsley.4 ounces sharp cheddar cheese, ¼ cup fresh parsley, 8 tablespoons unsalted butter, ½ teaspoon garlic powder, 2 tablespoons whole milk, Salt and pepper, 3 large eggs
- Shape the mixture into small balls or logs, about 2–3 inches long.
- Prepare three bowls for coating: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each croquette in flour, dip in egg, then roll in breadcrumbs until evenly coated.1 cup breadcrumbs, 1 cup all-purpose flour, 1 large egg
- Heat vegetable oil in a skillet to 350°F (180°C). Fry croquettes in batches for 3–4 minutes per side, or until golden brown. Remove and drain on paper towels.Vegetable oil
- For the dip, mix together sour cream, lemon juice, smoked paprika, parsley, salt, and pepper.1 cup sour cream, 1 tablespoon lemon juice, 2 teaspoons smoked paprika, 2 tablespoons fresh parsley, Salt and pepper
- Serve the crispy croquettes warm with the dip.
Notes
- Use creamy potato bases: Swap Russet potatoes for Yukon Gold if you prefer a richer, buttery texture. You can also use leftover mashed potatoes as a quick shortcut. Just make sure to chill the mixture before shaping so it holds together.
- Bring ingredients to room temperature: Use room-temperature eggs, butter and cheese, so the potato base comes together smoothly without lumps.
- Mash and cool properly: Mash the potatoes while they’re still warm to get a smooth, creamy texture that forms a cohesive base. Then, let them cool a bit first so the eggs don’t cook or scramble when you mix them in.
- Use egg yolks for richness: Try using egg yolks only if you want a creamier flavor and deeper golden color. They give a richer texture but act as a softer binder than whole eggs, so be extra careful when shaping the mixture.
- Cut cheese into cubes: Cube the cheddar cheese so it melts evenly inside without leaking out during frying. You can also go with mozzarella instead for a stretchier, milder filling that gives the croquettes a gooey center.
- Enhance freshness and color: Swap parsley for Italian parsley if you want a brighter, more aromatic flavor.
- Handle coating the right way: Shake off any excess egg drip before rolling the croquettes in breadcrumbs to keep the crust crisp, light, and evenly golden. You could also replace regular breadcrumbs with panko breadcrumbs if you want the crust extra crunchy.
- Control the texture: If the mixture’s too soft, chill the shaped croquettes for 15–20 minutes. Once they’re firm enough and ready for frying, start with hot oil at around 350°F (180°C). That way, they crisp properly without turning too oily.
Nutrition
Recipe Notes and Expert Tips
I’ve got some techniques that help with getting these potato croquettes perfectly crisp outside and creamy inside every time.
- Use creamy potato bases: Swap Russet potatoes for Yukon Gold if you prefer a richer, buttery texture. You can also use leftover mashed potatoes as a quick shortcut. Just make sure to chill the mixture before shaping so it holds together.
- Bring ingredients to room temperature: Use room-temperature eggs, butter and cheese, so the potato base comes together smoothly without lumps.
- Mash and cool properly: Mash the potatoes while they’re still warm to get a smooth, creamy texture that forms a cohesive base. Then, let them cool a bit first so the eggs don’t cook or scramble when you mix them in.
- Use egg yolks for richness: Try using egg yolks only if you want a creamier flavor and deeper golden color. They give a richer texture but act as a softer binder than whole eggs, so be extra careful when shaping the mixture.
- Cut cheese into cubes: Cube the cheddar cheese so it melts evenly inside without leaking out during frying. You can also go with mozzarella instead for a stretchier, milder filling that gives the croquettes a gooey center.
- Enhance freshness and color: Swap parsley for Italian parsley if you want a brighter, more aromatic flavor.
- Handle coating the right way: Shake off any excess egg drip before rolling the croquettes in breadcrumbs to keep the crust crisp, light, and evenly golden. You could also replace regular breadcrumbs with panko breadcrumbs if you want the crust extra crunchy.
- Control the texture: If the mixture’s too soft, chill the shaped croquettes for 15–20 minutes. Once they’re firm enough and ready for frying, start with hot oil at around 350°F (180°C). That way, they crisp properly without turning too oily.
How to Store Leftovers
Let any leftover Potato Croquettes cool completely before storing them in an airtight container in the refrigerator for up to 3–4 days. You can also use a stackable glass container to keep them fresh and save fridge space.
To bring back their crispness, reheat them in the oven or air fryer; don’t microwave, as that can make them too soft instead. A basket-style air fryer like this one warms and crisps them back up in minutes.
You can also freeze them for up to 3 months before or after frying. Either way, place them on a freezer-safe baking tray in a single layer lined with parchment until solid, then transfer them to a freezer bag or container with wax paper in between layers.
A durable freezer container helps protect against freezer burn, while this reusable freezer-safe bag is great if you’re trying to save space. When you’re ready to enjoy them again, bake or air fry straight from frozen until hot and crunchy on the outside.
What to Serve With Potato Croquettes
Potato Croquettes make an easy addition to just about any meal. They’re perfect with grilled vegetables, roasted mushrooms, or a fresh green salad if you want to keep it light. They also go well with a simple tomato sauce, herbed sour cream, or a creamy dip for extra flavor.
You can even serve them alongside vegan ham for a hearty, savory meal. Sprinkle vegan bacon bits or chives over the top to add crunch or a pop of color and freshness. For a little heat, a light dusting of cayenne pepper gives just the right kick to balance the creamy potatoes.
More Easy Recipes for You to Try at Home
I’ve got plenty more comforting and crowd-pleasing recipes that are just as simple to make and easy to share.
