Cheesy Potato Croquettes
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5
9 reviews
Excellent
Cheesy Potato Croquettes
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Delicately crisp, cheesy potato croquettes filled with a luxurious mixture of creamy garlic and herb cheese mashed potatoes. Pan-fried until golden brown, these bites are excellent for breakfast, dinner, or even an appetizer!
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Ingredients
- 1.5 .5 pounds potatoes ½ inch cubed, Yukon Gold
- 5.2 .2 ounce package Boursin cheese Garlic & Herb
- ¼-½ teaspoon kosher salt or to taste
- ⅛ teaspoon white pepper
- ¼ teaspoon onion powder
- 2 Tablespoons butter melted, unsalted
- 2 egg divided; slightly beaten
- ½ cup all-purpose flour
- 1 cup breadcrumbs
- 1 cup neutral oil for frying, approximate
- Parmesan Cheese optional, for garnish
- parsley optional, for garnish
Instructions
- Mashed Potatoes: Add the diced potatoes to a large stockpot with salted water. Heat over medium-high heat and bring to a boil. Boil for approximately 12-15 minutes until potatoes are tender. Meanwhile, remove Boursin from the fridge to come to room temperature. Once potatoes are tender, drain and transfer to a mixing bowl.
- In the mixing bowl, mash potatoes slightly. Add Boursin cheese, salt, white pepper, onion powder, and melted butter. Continue mashing until completely combined and smooth. Taste test and adjust for salt. Let cool for 10 minutes, then add ONE egg and stir to combine. Chill in the fridge for 15-25 minutes until the mixture easily forms together.
- Prepare a plate or baking sheet with parchment paper. Form 2-4 tablespoons** of the chilled mashed potato mixture into a rectangle or desired shape. Place it on the plate and continue until all of the potatoes are used. Place back in the fridge to chill for 20-30 minutes.
- Meanwhile, add flour with a pinch of salt and pepper to a bowl. In a second bowl, whisk the remaining egg for the egg wash. In a third bowl, add the breadcrumbs with a pinch of salt. Prepare the oil in a large skillet with straight edges or a Dutch oven (about 1 inch deep), and heat until it reaches 350°F.
- Dip each potato croquette in flour, then the egg wash, allowing any excess to drip off. Then roll to coat in breadcrumbs. Set on a baking sheet or plate until ready to cook.
- In the heated oil, gently place the croquettes evenly spaced and fry for about 1 ½- 2 minutes on each side (4 sides) until golden brown. Remove and set on a plate lined with a paper towel or cooling rack before serving. You may need to fry multiple batches.
- Garnish with parmesan cheese and parsley as desired. Serve with creamed corn, crispy kale, and poached eggs as desired.
Equipments used:
Notes
- *Potatoes: for a super smooth mash, you can peel them, however, Yukon Gold potatoes have such a thin skin, I often leave it on. Also, the smaller the dice, the faster they will cook.
- **Croquette Size: as pictured, I used 2 TBSP of mashed potatoes, which yields approximately 16 croquettes.
Nutrition Information
Show Details
Serving
1croquette
Calories
256kcal
(13%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
34mg
(11%)
Sodium
154mg
(6%)
Potassium
205mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
170IU
(3%)
Vitamin C
8mg
(9%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16croquettes
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1croquette | |
| Calories | 256kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 154mg | 6% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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