Thanksgiving Leftover Mashed Potato Croquettes with Cranberry Mayo

This recipe is made using leftover mashed potatoes combined with crispy bacon, Parmesan cheese and chives rolled in a dredge, then fried to golden brown perfection. I serve the mashed potato croquettes with a cranberry mayo sauce for dipping. While I use leftover mashed potatoes for the recipe, I also provide instructions to make the mashed potatoes for this recipe below. This recipe is great to make ahead and freeze and then reheat in the oven or air fryer for quick serving. For more Thanksgiving leftover recipes, check out my roundup here. 

Thanksgiving Leftover Mashed Potato Croquettes with Cranberry Mayo

Key Ingredients in This Recipe 

• Mashed potatoes – I use my garlic mashed potatoes as the base for this recipe. I have provided instructions below for making mashed potatoes if you are starting from scratch without leftovers. 
• Garlic – While my leftover mashed potatoes often contain garlic, there’s nothing like adding a bit more. I mince the garlic on a microplane so it evenly mixes into the potatoes. 
• Bacon – A bit of cooked, crumbled bacon adds a smoky and savory touch to the croquettes. 
• Parmesan – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. 
• Chives – Some chopped chives add a nice fresh element and subtle flavor that pairs well with the bacon and Parmesan. 
• Flour – First rolling the croquettes in flour helps to absorb any excess moisture on the outside of the potatoes so the egg and breadcrumbs stick well. 
• Eggs – Eggs act as a binder to help the breadcrumbs adhere to the croquette balls. 
• Breadcrumbs – The shaped croquettes are rolled in flour, then eggs, and once more in a combination of both panko and plain breadcrumbs for the crispy, crunchy exterior. 

How to Make Mashed Potato Croquettes

Step 1: Make the cranberry mayo.

In a small bowl stir together the mayonnaise, cranberry sauce and salt. Stir together until combined. Cover and refrigerate until ready to use. The sauce can be made up to 4 days in advance.

Step 2: Cook the bacon.

Add the bacon to a large sauté pan and fry over medium heat. Cook the bacon until it’s crispy and remove to a paper towel-lined plate using a slotted spoon.

Step 3: Mix the mashed potato mixture.

In a large mixing bowl add the mashed potatoes, bacon, Parmesan cheese, garlic and chives. Season to taste with salt.

Step 4: Portion out the potato mixture.

Line a rimmed baking sheet with parchment paper. Scoop the filling in 2 tablespoon (45g) portions, shaping into balls and placing them on the baking sheet. Cover with plastic wrap and refrigerate until chilled, about 1 to 2 hours or up to overnight.

Step 5: Roll in the dredge.

Add the flour to one shallow bowl, and the eggs to another shallow bowl, whisking to combine. Add the plain and panko breadcrumbs to another bowl, stirring to combine.

Add enough oil to reach 1” (2.5cm) up the side of a large cast iron pan or Dutch oven. Heat oil to 350ºF (180ºC). Working one at a time, roll one of the croquette balls in the flour, then into the egg wash, and back into the breadcrumbs.

Step 6: Fry the croquettes.

Carefully add to the oil and fry, working in batches so as not to overcrowd the pan, until golden brown on all sides, about 1½ to 2 minutes. Remove from the oil to a wire rack set over a rimmed baking sheet to drain.

Step 7: Serve.

Serve the croquettes on a platter with the cranberry mayo sauce on the side for dipping.

Thanksgiving Leftover Mashed Potato Croquettes with Cranberry Mayo

By Kylie Mazon-Chambers

5 from 1 vote

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Prep Time 1 hour hr 10 minutes mins

Cook Time 20 minutes mins

Serves 22 balls

US Customary – Metric

Ingredients:

For the cranberry mayo:

• ▢ ⅓ cup mayonnaise
• ▢ ¼ cup cranberry sauce
• ▢ ¼ teaspoon kosher salt

For the mashed potato croquettes:

• ▢ ½ pound applewood smoked bacon
• ▢ 4 cups leftover mashed potatoes
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ 3 cloves minced garlic
• ▢ ¼ cup diced chives
• ▢ Kosher salt as needed
• ▢ ½ cup all-purpose flour
• ▢ 2 large eggs
• ▢ ½ cup panko breadcrumbs
• ▢ ½ cup plain breadcrumbs
• ▢ Vegetable oil as needed, for frying

Instructions:

For the cranberry mayo:

• In a small bowl stir together the mayonnaise, cranberry sauce and salt. Stir together until combined. Cover and refrigerate until ready to use. The sauce can be made up to 4 days in advance.

For the mashed potato croquettes:

• Add the bacon to a large sauté pan and fry over medium heat. Cook the bacon until it’s crispy and remove to a paper towel-lined plate using a slotted spoon.
• In a large mixing bowl add the mashed potatoes, bacon, Parmesan cheese, garlic and chives. Season to taste with salt.
• Line a rimmed baking sheet with parchment paper. Scoop the filling in 2 tablespoon (45g) portions, shaping into balls and placing them on the baking sheet. Cover with plastic wrap and refrigerate until chilled, about 1 to 2 hours or up to overnight.
• Add the flour to one shallow bowl, and the eggs to another shallow bowl, whisking to combine. Add the plain and panko breadcrumbs to another bowl, stirring to combine.
• Add enough oil to reach 1” (2.5cm) up the side of a large cast iron pan or Dutch oven. Heat oil to 350ºF (180ºC).
• Working one at a time, roll one of the croquette balls in the flour, then into the egg wash, and back into the breadcrumbs.
• Carefully add to the oil and fry, working in batches so as not to overcrowd the pan, until golden brown on all sides, about 1½ to 2 minutes. Remove from the oil to a wire rack set over a rimmed baking sheet to drain.
• Serve the croquettes on a platter with the cranberry mayo sauce on the side for dipping.

Nutrition:

Calories: 133kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 188mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

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