Mashed Potato Croquettes
SERVES: 4
PREP TIME: 10 minutes (+20 minutes in the freezer)
TOTAL TIME: 20 minutes
COURSE: Side
What to do with those left-over mashed potatoes? Form them into croquettes, stuff with savory Wood River Original Cheddar Gruyere, then lightly fry them to create a starter or side everyone won’t stop eating!
Ingredients
- 1 cup crème fraiche
- 2 Tbsp mayonnaise
- 2 Tbsp buttermilk
- 1 tsp garlic powder
- 1 Tbsp minced fresh chives
- 1 Tbsp minced fresh dill
- Neutral oil, for frying
- 3 cups leftover mashed potatoes
- ¼ cup flour
- 2 cups breadcrumbs
- 1 Tbsp poultry seasoning
- 1 cup Wood River Original Cheddar Gruyere, cubed
- 2 eggs, whisked
- Parsley, for garnish
- Salt and pepper, to taste
Instructions
- In a bowl, mix mashed potatoes with flour, and season with salt and pepper.
- Using a large ice cream scoop, scoop balls of mashed potato mixture and stuff with a cube of cheese. Shape into a round puck-like shape and put on a parchment lined baking sheet. Freeze for 20 minutes.
- Meanwhile, in a small bowl, whisk together crème fraiche, mayo, buttermilk, garlic powder, fresh herbs, and season with salt and pepper. Set aside for serving.
- Heat two inches of oil in a large skillet until it reaches 350 degrees Fahrenheit.
- Season breadcrumbs with poultry seasoning, salt, and pepper. Remove potatoes from freezer and dip into whisked eggs then into breadcrumbs, tapping off extra breadcrumbs.
- Fry potatoes in batches for 2-3 minutes per side until golden brown. Drain on a rack and season with salt.
- Serve warm croquettes with crème fraiche dipping sauce, and enjoy!
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