A simple baked mashed potato croquettes recipe is a great way to reinvent leftover mashed potatoes from your holiday meals.
A few weeks ago I posted a recipe for bacon brie mashed potatoes. The mashed potatoes make a fabulous holiday side dish, but leftover mashed potatoes aren’t always a hit with everyone. I personally love leftovers of all kinds, but the Godfather isn’t as much a fan of certain side dishes rewarmed as is. Mashed potatoes are one of those dishes, so we use leftovers in shepard’s pie, mashed potato pancakes, or these baked mashed potato croquettes (croquetas).
If you’re unfamiliar, croquettes are an appetizer or snack that can be either baked or fried. Check out my ham croqueta recipe here. This mashed potato version is baked, to help cut down on calories from oil, and goes great with eggs or another protein. I used the leftover bacon brie mashed potatoes, but this recipe works well with any leftover mashed potato recipe – even mashed sweet potatoes! I’m digging these waffles this year for leftover mashed sweet potatoes though.
Use a medium cookie scoop to measure out the mashed potatoes. You want the croquettes to be the same size so they bake evenly and you get the best finish. You may also choose to fry them if you prefer. If you’re like me, you’re in no mood to spend loads of time in the kitchen re-working leftovers though, so baking feels easier and you don’t end up with extra frying oil. I prefer to use panko bread crumbs for breading because of the texture, but standard bread crumbs will work as well. Be sure to purchase the unseasoned breadcrumbs so you don’t have to worry about the breadcrumb seasoning interfering with the flavor of the mashed potatoes.
I hope you enjoy this leftover recipe darlings and that it comes in handy the next time you find yourself with extra mashed potatoes!
- 2 cups leftover mashed potatoes, (see notes)
- 2 eggs, divided
- 1/4-1/2 cup all-purpose flour
- 2 cups panko bread crumbs
- Line a baking sheet with aluminum foil and spray with nonstick spray or brush lightly with a bit of oil. Preheat the oven to 450 F
- Mix the cold leftover mashed potatoes with your desired mix ins (if using) and adjust seasoning to taste. Mix in the egg.
- Stir in 1/4 cup flour. If the mixture is still a bit runny, add flour 1 tbsp at a time until you can easily shape the mashed potato into balls.
- Beat the remaining egg with 1 tbsp water in a small bowl.
- Scoop out a serving of the mashed potatoes, shape into a small log or disc, and then dip into the egg mixture and dip in the panko bread crumbs. Place on the prepared baking sheet.
- Spray the tops of the croquettes with a bit of olive oil if desired. This promotes a bit more browning.
- Bake for 10 minutes, then flip and bake an additional 5 minutes.
- Serve immediately and enjoy!
- If you aren't using a loaded mashed potato recipe, add 1/4 cup crumbled bacon, 2 tbsp fresh chopped chives, and 1/3-1/2 cup cheese)