Potato Croquettes are crisp, fried, breaded mashed potato patties. Parmesan cheese and chives are added to the potatoes to provide the ultimate taste bud experience. Two-minute garlic aioli dipping sauce takes this over the top!
These delicious Potato Croquettes are so easy to whip together. You can deep fry them, but I prefer to pan-fry them in a little vegetable oil. It is less messy and still produces a nice, crunchy crust.
What is a Potato Croquette?
A Potato Croquette is a crispy on the outside and creamy on the inside potato pancake that is super easy to make with any good mashed potatoes recipe.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Potatoes: Both russet potatoes and Yukon gold potatoes are perfect for these.
- Parmesan Cheese: Use freshly grated for optimal flavor.
- Chives: Fresh chives have more flavor, but dried chives can be substituted.
- Bread Crumbs: Use panko bread crumbs. This will give the croquettes more crispiness.
- Mayo: I prefer Duke’s, but you can use your favorite.
How Do You Make Potato Croquettes
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- In a medium bowl, combine the mashed potatoes, egg, Parmesan cheese, fresh chives, salt, and pepper. Refrigerate for 30 minutes.
- Form the potato mixture into small patties and dip them into the flour, beaten eggs, and breadcrumbs.
- In a large skillet over medium heat, heat the oil and add the patties. Cook a couple of minutes per side or until golden brown. Drain on paper towels.
- In a small bowl, whisk together mayo, minced garlic, lemon juice, and salt. Serve with the potato croquettes.
Preparation Tips
- The mashed potato mixture can be made a day in advance. Store it in an airtight container in the refrigerator.
- Try this with a variety of sauces such as Honey Mustard Sauce, Southern Comeback Sauce, or Boom Boom Sauce.
- Other herbs to try are fresh thyme, parsley, basil, or rosemary.
- For best results, serve promptly while they are crispy and warm. If they must be reheated, air fry at 375 degrees for 3-5 minutes.
Serving Suggestions
- Chicken: baked chicken, chicken parmesan sandwich, or creamy Tuscan chicken.
- Pork: crockpot pork chops, pork schnitzel, or smothered pork chops.
- Beef: classic baked meatloaf, oven-baked beef brisket, or red wine braised beef.
More Potato Recipes
Potato Croquettes
These delectable croquettes include Parmesan cheese, chives, and a four-ingredient tasty Garlic Aioli Dipping Sauce for the ultimate taste experience.
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Servings: 16 Patties
Calories: 116kcal
Ingredients
Potato Patties
- 2 cups mashed potatoes about 1 lb of potatoes or three average sized spuds
- 1 egg beaten
- ½ cup fresh grated Parmesan
- ¼ cup fresh chopped chives
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Crispy Breading
- ¼ cup all-purpose flour
- 2 eggs beaten
- 1¼ cups panko bread crumbs
- 2-4 tablespoons vegetable oil
Garlic Aioli
- ¼ cup mayo
- 1 clove garlic minced
- ⅛ teaspoon salt
- 1½ teaspoons lemon juice
Instructions
- In a medium bowl, combine mashed potatoes, 1 beaten egg, Parmesan, chopped chives, salt, and pepper. Refrigerate for at least 30 minutes. Using a 1½ tablespoon cookie scoop, shape potatoes into disc-shaped potato patties.
- Place flour, beaten eggs, and Panko bread crumbs in three separate shallow bowls. Dip the patty into the flour, the eggs, and then the bread crumbs, coating well. Repeat with remaining patties.
- Heat 1-2 tablespoons of oil in a large skillet over medium heat. Add potato patties and cook until browned; approximately 1-2 minutes per side. Add more oil when needed.
- In a small bowl, whisk together mayo, garlic, salt, and lemon juice.
- Serve immediately with garlic aioli.
Notes
- Reheat on a baking sheet in the oven at 425 degrees for just a few minutes.
Nutrition
Calories: 116kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 217mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
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Melissa
My mom used to make these when I was a kid and I devoured them! So delicious and I pinned this recipe as I so have to make these for her! She will love them!
Beth Pierce
Thanks, Melissa!
Karen
One of the best croquette recipe ever! They turned soooo good and your recipe was easy to follow. Thank you so much.
Beth Pierce
My plekasure. Karen!
Claudia Krusch
These are so delicious and easy to make! I can’t wait to make them again for my family. They loved them.
Marysa
My daughter loves potatoes and I think she would enjoy these. They look wonderful with the crispy coating on the outside.
Beth Pierce
Thanks, Marysa! Enjoy!
Ben
These are really good. I love old-fashioned recipes like this that take something common and do someting totally new with it.
Laura B
My family consistently asks for these. I now find myself making mashed potatoes just for the purpose of croquettes 🙂
Beth Pierce
That is too funny! So glad that the family loves the croquettes! We do too!
Catherine Baccus
Can you use whipped potatoes for this recipe or do they need to be mashed with a potatoe masher.
Beth Pierce
I guess it depends on how many other ingredients they have been whipped with and if you can thicken them up enough to shape them. You could add more Parmesan to thicken them or a little flour or powdered milk.
Toni
This is such an amazing side dish!! Thanks for the recipe!
wilhelmina
Delicious! I love the crispy outside paired with the creamy, fluffy middles, it’s just perfect! I love the tip of using leftover mashed potatoes too, but these are so delicious it is totally worth making mashed potatoes just to have these croquettes!
Meri Schroeder
I had exactly two cups of mashed potatoes left over and was trying to find a potato cake recipe to use. These were great. Maybe my potatoes were a bit creamier to work with, but these cakes were a bit mushy for me handle and dredge. I ended up adding some of the breadcrumbs into the mix to firm it up a bit. That helped, plus putting the mix back in the fridge for a bit longer. These were a great addition to other leftovers we were having to help clean out the fridge (I hate food waste). Thanks for the recipe, I’m sure I’ll be making again.
Beth Pierce
Thanks so much Meri! Yes I hate throwing away food too!