Mashed Potato Croquettes

Mashed Potato Croquettes Recipe

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April McIver


This is a great way to use up leftover mashed potatoes. You don’t need specific measurements of really anything. Crisp on the outside, creamy on the inside. These can be made with almost anything that can be mashed. Squash, sweet potatoes, you name it. I made the bread crumbs by tossing some stale sweet wheat in the food processor and then spreading the crumbs on a cookie sheet in the oven a few minutes to toast and dry them. If you’re using up Thanksgiving leftovers, you could use rolls. Whatever you have on hand is worth a shot!


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  • 2 c
    mashed potatoes
  • ·
    dry bread crumbs or cracker crumbs or flour
  • 2 Tbsp
    dried minced onions
  • ·
    dry bread crumbs or cracker crumbs to coat
  • ·
    vegetable oil for frying

How to Make Mashed Potato Croquettes


  1. Stir crumbs or flour into the potatoes until they’re firm enough to shape into soft balls. If it’s too dry you can add a little milk or water. Add the onion.
  2. Shape potato mixture into balls about egg sized. Roll each ball in dried bread crumbs or cracker crumbs to coat.
  3. Fry in hot oil until browned. Drain on paper towels or a wire rack. Serve hot.

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