Mashed Potato Croquettes Recipe

Homemade potato croquettes may sound fancy, but this easy recipe delivers crispy, flavorful croquettes that are simple to make and fun to eat. Perfect for everything from dinner parties to casual nights in, they’re as satisfying as they are impressive.

These potato croquettes are one of my favorite comfort snacks—crispy on the outside, soft and cheesy in the middle, and completely irresistible. I start with fluffy mashed potatoes and mix them with parmesan, onion, garlic, and parsley, then roll them into little balls, bread them, and fry them until golden brown. That contrast between the crunchy coating and the creamy center gets me every time.

Potato croquettes show up in so many cuisines around the world, and it’s easy to see why. This Italian-inspired version keeps things simple and classic, letting the potatoes and cheese shine while the herbs add just enough freshness to balance the richness. They’re cozy, satisfying, and the kind of snack everyone gravitates toward as soon as they hit the table.

I love that these are made with everyday ingredients and don’t require any special tools—just cold mashed potatoes, a crisp panko coating, and a quick fry. I serve them as a snack, a side dish, or with a simple dip, and they never last long. Warm, crunchy, and comforting, these croquettes are pure potato perfection.

Dips to serve with potato croquettes

You can serve these potato croquettes on their own or with a variety of dips. Here are a few of my favorites:

• For a spicy dip, mix together mayonnaise, sriracha, minced garlic, lemon juice, and sea salt. Or try my chipotle mayo recipe.
• Try them with our delicious garlic scapes aioli!
• Make a simple sour cream dip with some chopped chives and paprika.

Storing, reheating, and freezing

• Storing: Let them cool completely to room temperature, then place them in a covered container, and pop them in the refrigerator for up to 3 days
• Reheating: To reheat them, bake or fry them. Note that the texture may be less crisp after storing, so frying them is preferred if you love a crisp croquette. If baking, place them on a parchment-lined baking sheet and reheat them in a 350-degree Fahrenheit oven for about 10 minutes, or until warmed through.
• Freezing: If properly stored in a sealed bag or container, leftover croquettes will keep in the freezer for up to 3 months. Reheat them from frozen for about 20 minutes at 350 degrees Fahrenheit.

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Potato Croquette Recipe

Prep: 25 minutes mins

Cook: 10 minutes mins

Total: 35 minutes mins

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Here's an easy recipe for potato croquettes that are crispy, flavorful, and fun to eat. A mixture of mashed potatoes, parmesan cheese, and parsley is formed into balls, lightly breaded, and fried until golden. They make an irresistible appetizer or accompaniment to a main meal and are ready in just 35 minutes!

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Ingredients

Potato Croquettes

• ▢ 2 cups mashed potatoes (cooled)
• ▢ ½ cup grated parmesan cheese
• ▢ ¼ cup finely minced onion
• ▢ ¼ cup minced parsley (more to serve)
• ▢ 3 large eggs (divided)
• ▢ 1 clove garlic (finely minced)
• ▢ ½ teaspoon EACH: salt and pepper
• ▢ 1 cup panko
• ▢ ¼ cup flour
• ▢ Oil for frying

Instructions 

• Combine the cooled mashed potatoes, parmesan cheese, onion, parsley, garlic, salt, pepper, and 1 of the eggs in a large bowl and mix till well combined.
  2 cups mashed potatoes, ½ cup grated parmesan cheese, ¼ cup finely minced onion, 1 clove garlic, ½ teaspoon EACH: salt and pepper , ¼ cup minced parsley
  
• Set up three shallow bowls: add the flour to one bowl, whisk the remaining 2 eggs in another bowl, and put the panko in the third bowl.
  3 large eggs, 1 cup panko, ¼ cup flour
  
• Form croquettes into balls and then dip each one first in flour, then in egg, then in the panko. Keeping one hand for the egg and the other hand for the flour and panko makes this process a lot neater. Place the breaded potato croquettes onto a baking sheet or plate.
  
• Heat 2 inches of oil in a high-sided frying pan over medium-high heat until it reaches 350 degrees Fahrenheit. (See notes.) Working in batches, add the potato croquettes to the pot, making sure not to crowd the pan. Cook them, for 2 minutes, or until they are light brown.
  
• Remove them with a slotted spoon and place them on a cooling rack set over a baking sheet or a paper towel-lined plate to catch the drips. Continue to cook the remaining croquettes, making sure the oil returns to 350 degrees between batches.
  

Video

Notes

Potatoes: Make sure the mashed potatoes are completely cold, or you will have trouble forming the croquettes.

Frying pan: When you fry the potato croquettes, the oil will bubble vigorously. Make sure to use a high-sided pot so that the oil doesn’t spill over. 

Can I bake them instead of frying them? Yes, you can. They won’t turn out as crispy, but they’ll still taste delicious. Place them on a parchment-lined baking sheet and bake at 400 degrees Fahrenheit for 10 minutes; flip and bake for 10 minutes more.

Can I make these with leftover mashed potatoes? It’s possible, but it can be a bit tricky. If you’ve added lots of butter and cream to your mashed potatoes, the croquettes will be very soft, so treat them gently so they don’t fall apart. One way to deal with this is to add flour to the potatoes until they hold together easily. You may want to check out our leftover mashed potato cakes recipe. That one uses cheese and flour to bind the mashed potatoes, making them easier to work with.

Nutrition

Serving: 1 croquette, Calories: 114kcal (6%), Carbohydrates: 10g (3%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 20mg (7%), Sodium: 75mg (3%), Potassium: 87mg (2%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 39IU (1%), Vitamin C: 5mg (6%), Calcium: 21mg (2%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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