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A scrumptious way to use leftover mashed potatoes! Perfect for a snack or party appetizer. Kids will love these.
1. Pass the cooked potatoes through a ricer or food mill.
2. Add 2 tablespoons of melted butter, heavy cream, chives, salt and pepper to the potatoes. Gently combine.
3. In a skillet over medium heat, melt the additional 2 tablespoons of butter and bacon grease.
4. Add the onions and sauté for 5-8 minutes until soft and translucent.
5. Scoop out the sautéed onions and add them to the potato mixture. Be sure to leave the butter and bacon grease in the pan.
6. Fold the onions into the potato mixture.
7. Add the cheddar cheese and mix just until incorporated.
8. Using a teaspoon, scoop out a generous scoop of the mixture. Gently shape them into balls about 1” round.
9. Place each formed ball on a clean plate.
10. Once all the balls are formed, cover the dish and put it in the refrigerator for 15- 30 minutes.
11. When you’re ready to make them, beat the egg in a shallow pan.
12. In a separate bowl, add the flour.
13. In a third bowl, put the seasoned bread crumbs.
14. To the butter/bacon grease pan, add enough oil to reach 1/4” of the pan and have the heat at medium.
15. Roll the croquette into the flour, then the egg (you may have to gently smooth it on) and then in the bread crumbs.
16. Add the croquettes to the pan, a few at a time. They will only take a few minutes per side at most. Watch them closely.
17. Place on a paper towel and season with salt.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Oh, this sauce. Drinkable.
This is a healthier version of the croquettes you know and love. Using leftover mashed potatoes they go together in a snap.
Serve Baked Potato Croquettes as an appetizer or as a side dish. Or they can even be a complete meal when served on a bed of Swiss chard, with a drizzle of Romesco sauce and a topping of crispy prosciutto!
A mouthful of a recipe but a fairly simple concept. Potatoes and mushrooms are soaked in a lemony sauce then grilled until they’re crazy tender and juicy. Topped with fresh dill and feta, this is the potato salad of the future.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!