Mashed Potato Croquettes

Name: Mashed Potato Croquettes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 cups leftover mashed potatoes; 2 eggs, (separate 1 egg into yolk and white); 3 tablespoons milk; 2 green onions, thinly sliced, about 2 tablespoons; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 2 cups seasoned breadcrumbs; canola (or vegetable) oil for frying; sea salt; chopped fresh herbs

The Garden & Saucier

Mashed Potato Croquettes

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The Strategy:

A true master of the estate kitchen understands the value of transformation. Mashed Potato Croquettes are the ultimate expression of this philosophy—taking humble, leftover mashed potatoes and elevating them into something spectacular. By folding in sharp green onions and an egg yolk for richness, then rolling them in seasoned breadcrumbs and frying until deeply golden, you create a sophisticated, crispy appetizer that belies its simple origins.

Leftover mashed potatoes are a gift you give your future self. Folded with green onions, a little milk, and an egg, then rolled in seasoned breadcrumbs, yesterday's side dish turns into a dozen golden croquettes with crackling shells and pillowy middles.

The two-step coat is what makes them special — a dip through egg wash, then seasoned crumbs, so each croquette fries up with a crust that truly crunches. A sprinkle of sea salt and fresh herbs the moment they leave the oil, and they're ready.

Half an hour from fridge to platter, and nobody at the table will believe these started as leftovers.

Makes: about a dozen 3-inch croquettes | Total Time: 30 minutes till they’re ready

Ingredients

4 cups leftover mashed potatoes
2 eggs, (separate 1 egg into yolk and white)
3 tablespoons milk
2 green onions, thinly sliced, about 2 tablespoons
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 cups seasoned breadcrumbs
canola (or vegetable) oil for frying
sea salt
chopped fresh herbs

Instructions

Place the mashed potatoes in a bowl. Stir in 1 egg yolk, milk, and green onions. Season with salt and pepper.
Place the bowl into the fridge for a couple of minutes while you assemble the breading station.
Crack 1 whole egg and add the reserved egg white to a shallow bowl. Add 1 to 2 tablespoons of water and whisk to combine.
Place the seasoned breadcrumbs in another shallow bowl.
Remove the potatoes from the fridge. Use an ice cream scoop to form round potato balls. Dip a ball first into the egg wash and then into the breadcrumbs.
Transfer each ball to a parchment-lined sheet pan or platter. When all the croquettes are formed, place them back into the fridge for 15 minutes.
Heat oil in a fryer or deep pot to 375°. (You can use a candy thermometer to measure the temperature.)
Fry the croquettes in the oil a couple at a time until deeply golden. Transfer to a paper-towel lined platter. When all the croquettes are fried, garnish with a touch of sea salt and fresh herbs.

Make Ahead Tip:

You can make these ahead of time and store in an airtight container in the fridge. Bring them to room temperature before you fry.

Extreme close-up action shot using a wire spider strainer to carefully lift a perfectly fried, deeply golden, bubbling mashed potato croquette out of a pot of hot, shimmering oil

The full recipe lives in the Vault

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The Heart of the Table

Rolling these golden croquettes, I recall generations of hands sharing the rich comfort of Southern tables. Serving them invites guests into a tender legacy of unhurried joy and treasured culinary heritage.

An elegant, formal cocktail hour setting featuring a platter of golden Mashed Potato Croquettes, with a sophisticated gathering in the background

Neighborly Grace

THE PRESENTATION: Pile these golden croquettes high on a dark ceramic platter or a heavy silver serving tray. Serve them alongside a small bowl of deeply savory garlic aioli or a sharp, acidic mustard sauce to cut through the richness of the fried potato. Garnish the plate with a heavy pinch of coarse sea salt and fresh herbs just before serving.
THE POUR: A glass of exceptionally dry, crisp Champagne or a bone-dry Cava. The sharp effervescence and bright acidity are absolutely essential to slice through the heavy, decadent, fried richness of the potatoes.
THE VIBE: Sophisticated, celebratory, and joyful. This is the perfect appetizer for an elegant cocktail party or a festive holiday gathering where guests are standing, mingling, and deeply engaged in conversation.

Chef’s Recommendations

The Green on the Plate: Blanched Asparagus Three Ways
The Comfort Ending: Devil’s Food Chocolate Cake with Black Walnut
The Fish It Sits Under: Cumin-Crusted Salmon with Tarragon Caper Sauce
What the Leftovers Came From: Beef Bourguignon

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Mashed Potato Croquettes

Mashed Potato Croquettes

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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