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.

Course Appetizer

Cuisine American

Prep Time 1 10

Cook Time 20

Servings balls

Calories 133kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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

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.

Nutrition