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Thanksgiving Leftover Mashed Potato Croquettes with Cranberry Mayo
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Turn your holiday leftovers into something irresistible with these Thanksgiving Mashed Potato Croquettes with Cranberry Mayo. Made with creamy leftover mashed potatoes, smoky bacon, Parmesan cheese, and fresh chives, these crispy croquettes are golden brown on the outside and fluffy on the inside. Served with a tangy cranberry mayo dipping sauce, they’re the ultimate way to reinvent Thanksgiving leftovers into a crowd-pleasing appetizer or snack. Looking for more inspiration? Try my herb chicken salad sandwich for an easy, flavorful lunch, or check out my roundup of the best Thanksgiving leftover recipes—perfect for the holidays and creative cooking ideas all year long.
Why You’ll Love This Recipe
- Creative use for leftovers. Transforms plain mashed potatoes into a crispy, golden-brown appetizer.
- Crowd-pleasing appetizer. Perfect for holiday gatherings, game day, or anytime you want a fun snack.
- Easy to prep ahead. Make the croquettes in advance, then fry or air fry just before serving.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Chill the croquette balls for at least an hour before frying. This helps them hold their shape, makes them easier to handle, and ensures a perfectly crispy exterior.
Swaps and Substitutions
- Cranberry mayo: Substitute with regular mayo, aioli, or even sour cream mixed with a little hot sauce if cranberry sauce isn’t available.
- Mashed potatoes: No leftovers? Make fresh mashed potatoes from russets or Yukon golds—just be sure they’re cooled before mixing. See instructions below.
- Bacon: Swap with pancetta, prosciutto, or leave it out entirely for a vegetarian version.
- Parmesan cheese: Try sharp cheddar, Gruyère, or even crumbled feta for a different flavor profile.
- Chives: Green onions, parsley, or dill work well as fresh herb swaps.
- Breadcrumbs: Use all panko for extra crunch, or gluten-free breadcrumbs if needed.
How to Make Mashed Potato Croquettes Without Leftovers
Add 3 pounds of russet potatoes to a large pot, cover with salted water by 1” (2.5cm) and bring to a boil over medium-high heat. Cook the potatoes until they are tender, stirring occasionally, about 20 minutes. Drain the potatoes completely and add them back to the pot to help dry any remaining water. Rice the potatoes, add to a large mixing bowl and proceed mixing in the remaining ingredients.
Special Equipment
Dutch oven – Use a 7-quart Dutch oven to create this recipe. For a less expensive option I love this 7.5 quart Dutch oven from Lodge.
How to Make Mashed Potato Croquettes (Step-by-Step)
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.
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.
Serve the croquettes on a platter with the cranberry mayo sauce on the side for dipping.
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.
How to Serve This Recipe
- Serve as a festive appetizer for Thanksgiving, holiday parties, or game-day snacks.
- Pair with the cranberry mayo on the side for dipping, or offer a variety of sauces like garlic aioli or spicy mustard.
- Arrange on a platter for a party or serve individually on small plates for a more elegant presentation.
- Make them part of a leftover-inspired meal alongside roasted turkey, green beans, or a simple salad.
- For a fun twist, top each croquette with a sprinkle of fresh herbs, extra cheese, or a few crispy bacon bits before serving.
How to Store This Recipe
- Store cooked croquettes in an airtight container in the refrigerator for up to 3 days.
- Keep the cranberry mayo sauce in a separate container in the fridge for up to 4 days.
- Reheat croquettes in the oven or air fryer to maintain their crispy exterior—avoid microwaving, which can make them soggy.
- You can also freeze uncooked croquette balls on a parchment-lined baking sheet for 1–2 months. Once frozen, transfer to a freezer-safe bag and fry straight from frozen, adding a few extra minutes to the cooking time.
FAQ – Frequently Asked Questions
Yes! Simply make fresh mashed potatoes from russet or Yukon gold potatoes, let them cool, and proceed with the recipe.
Definitely. Omit the bacon or swap it with a plant-based bacon alternative.
Yes! Brush or spray the croquettes with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and crispy.
Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Yes, freeze uncooked croquette balls on a baking sheet, then transfer to a freezer-safe bag for 1–2 months. Fry straight from frozen, adding a few extra minutes to cooking time.
Other Recipes to Try
If you enjoy this mashed potato croquette recipe, give these leftover recipes a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Thanksgiving Leftover Mashed Potato Croquettes with Cranberry Mayo
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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.
Notes:
Nutrition:
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Perfect way to repurpose your thanksgiving leftovers! I’m all about making the most of each of my dishes so nothing goes to waste — this is perfect for that
absolutely! use up all those leftovers!!
Such a creative recipes and so DELICIOUS!!