Best 9 Mashed Potato Croquettes With Cranberry Mayo Recipes

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Are you craving a delightful appetizer or side dish that combines crispy and creamy textures? Look no further than mashed potato croquettes served with a tangy cranberry mayo dipping sauce. These croquettes are golden brown and perfectly crispy on the outside, yet soft and fluffy on the inside, providing a delightful contrast in every bite. The cranberry mayo adds a vibrant flavor with a touch of sweetness, making it an irresistible complement to the creamy potato filling. Whether you're entertaining guests or simply looking for a unique culinary experience, these mashed potato croquettes with cranberry mayo will surely impress your taste buds.

Let's cook with our recipes!

TURKEY AND MASHED POTATO CROQUETTES



Turkey and Mashed Potato Croquettes image

Looking for a fun way to use up Thanksgiving leftovers? Try these crispy/creamy turkey and mashed potato croquettes. Served with cranberry sauce and turkey gravy for dipping, they are a great second round for you and your holiday guests to enjoy.

Provided by Eddie Jackson

Time 1h30m

Yield about 18 croquettes

Number Of Ingredients 12

3 tablespoons unsalted butter
1 small leek, white and light green part thinly sliced
1 tablespoon chopped fresh sage (about 4 leaves), plus 6 whole leaves, for serving
1/2 cup plus 3 tablespoons all-purpose flour
3/4 cup whole milk
3/4 cup finely diced roasted turkey (white and/or dark meat)
1/2 cup mashed potatoes
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
3/4 cup panko breadcrumbs
Canola oil, for deep-frying
Cranberry sauce and turkey gravy, for serving

Steps:

  • Melt the butter in a large skillet over medium-high heat. Add the leek and cook until tender and translucent, 2 to 4 minutes. Stir in the chopped sage and 3 tablespoons of the flour, then continue to cook until the flour is completely absorbed into the butter mixture and lightly toasted, 1 to 2 minutes. While continually stirring, gradually pour in the milk and continue to cook until a thick bechamel forms, about 1 minute more. Remove from the heat, then stir in the turkey, mashed potatoes, a pinch of salt and several grinds of black pepper. Taste and adjust the seasoning with more salt and pepper. Transfer to a bowl and refrigerate until completely cool, about 30 minutes.
  • Meanwhile, set up a 3-stage breading station by placing the remaining 1/2 cup flour in a shallow bowl or baking dish, the eggs in a separate shallow bowl or baking dish and finally the panko in a third shallow bowl or baking dish. Season each with a pinch of salt and pepper. Using a 3/4-ounce cookie scoop, divide the chilled filling into about 18 pieces. Roll into uniform balls and/or 2 1/2-inch-long batons. Coat each piece in the flour, shaking the excess off, then dip in the egg to coat. Finally, dip and press into the panko, turning until evenly coated.
  • Fill a large, heavy-bottomed pot with enough oil to go 2 inches up the sides and insert a deep-frying thermometer. Set the oil over medium-high heat and bring to 350 degrees F. Working in 2 batches, deep-fry the croquettes until deep golden brown and heated through, about 2 minutes. Drain on a paper towel-lined plate and season with a pinch of salt. Fry the whole sage leaves until crisp, about 1 minute. Drain on the paper towel line plate as well. Serve with cranberry sauce and turkey gravy for dipping.

BACON-CHEDDAR POTATO CROQUETTES



Bacon-Cheddar Potato Croquettes image

Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 5 dozen.

Number Of Ingredients 12

4 cups cold mashed potatoes (with added milk and butter)
6 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
2 large eggs, lightly beaten
1/4 cup sour cream
1 tablespoon minced chives
1/2 teaspoon salt
1/4 teaspoon pepper
40 Ritz crackers, crushed
1/4 cup butter, melted
1 teaspoon paprika
Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

Steps:

  • In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

MASHED POTATO CROQUETTES



Mashed Potato Croquettes image

Very nice alternate potato side dish! I got this recipe from the Mount Joy Mennonite Church cookbook. Mount Joy is in Lancaster County, PA. Prep and cook times are approximate.

Provided by keen5

Categories     Potato

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 9

6 medium potatoes, cooked and mashed
1/2 cup parmesan cheese
8 ounces cream cheese
2 tablespoons butter or 2 tablespoons margarine
1 (1 1/4 ounce) package instant onion soup mix (single serving)
1 dash pepper
milk
2 beaten eggs
3 cups corn flakes, coarsely crushed

Steps:

  • Stir Parmesan cheese into mashed potatoes.
  • Add cream cheese, butter, onion soup mix and pepper; mix well.
  • Add 1 to 2 tablespoons of milk, if mixture is dry.
  • Shape mixture into 10 to 12 balls.
  • Dip into the 2 beaten eggs; roll into the corn flakes.
  • Place on greased baking sheet.
  • Bake at 400°F for 10 to 15 minutes or till hot and crisp.

POTATO CROQUETTES



Potato Croquettes image

Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 6

Number Of Ingredients 7

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 cups fresh breadcrumbs
Vegetable oil

Steps:

  • In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
  • Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

MASHED POTATO CROQUETTES



Mashed Potato Croquettes image

Categories     Potato     Side     Thanksgiving     Kid-Friendly     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 18

Number Of Ingredients 8

2 large egg yolks
2 cups cold mashed potatoes
1/2 cup grated Parmesan
2 tablespoons chopped fresh chives
1 tablespoon all-purpose flour
4 large eggs in a bowl
2 cups breadcrumbs
Vegetable oil for cooking

Steps:

  • Mix 2 large egg yolks, 2 cups cold mashed potatoes, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh chives, and 1 tablespoon all-purpose flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
  • Beat 4 large eggs in a bowl; place 2 cups breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure 1/2" (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3-4 minutes. Drain on paper towels.

RICHARD KRAUSE'S MASHED-POTATO CROQUETTES



Richard Krause's Mashed-Potato Croquettes image

Provided by Marian Burros

Categories     side dish

Time 10m

Yield 12 croquettes

Number Of Ingredients 9

1 cup leftover mashed potatoes
1 tablespoon potato flour or cornstarch
3 egg yolks
1 scallion, diced
1 tablespoon red bell pepper, diced
1 tablespoon yellow bell pepper, diced
2 cups peanut oil for frying
4 tablespoons creme fraiche
2 tablespoons finely julienned prosciutto

Steps:

  • Mix everything together but creme fraiche, peanut oil and prosciutto. Form mixture into 12 equal-size flat ovals.
  • Deep-fry the ovals in oil heated to 375 degrees until brown on both sides. Do not crowd. Drain on paper towels.
  • Top each with 1 teaspoon creme fraiche and a pinch of julienned prosciutto. Arrange on serving platter.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 0 grams, TransFat 0 grams

TURKEY CROQUETTES



Turkey Croquettes image

These croquettes are formed from turkey and mashed potatoes and served with cranberry sauce on the side. It's the perfect Thanksgiving appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 20

Number Of Ingredients 13

1 1/2 ounces (3 tablespoons) unsalted butter
1 medium onion, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons minced fresh sage
1 1/2 teaspoons minced fresh savory or thyme
2 cups finely chopped cooked turkey
1/4 cup heavy cream
1 cup mashed potatoes
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 1/2 cups finely ground fresh breadcrumbs
Vegetable oil, for frying
Cranberry sauce, for serving

Steps:

  • Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes.
  • Add potatoes, flour, and egg to turkey, and season with salt and pepper.
  • Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
  • Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.

POTATO CROQUETTES



Potato Croquettes image

A great use for leftover mashed potato. Great for dinner with a garden salad.

Provided by PETER GERRY

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 cups mashed potatoes
2 eggs
2 tablespoons dried parsley
½ cup grated Romano cheese
salt and pepper to taste
2 tablespoons imitation bacon bits
1 teaspoon dried onion flakes
1 cup Italian-style dried bread crumbs
1 quart vegetable oil for deep frying

Steps:

  • In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
  • Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

Nutrition Facts : Calories 659.6 calories, Carbohydrate 58.4 g, Cholesterol 110.9 mg, Fat 39.9 g, Fiber 5.2 g, Protein 17.6 g, SaturatedFat 8.7 g, Sodium 1505.6 mg, Sugar 5.2 g

POTATO CROQUETTES



Potato Croquettes image

This was on Paula's Home cooking. I just love these. Left over mashed potatoes are the best, but you can make fresh mashed potatoes to make this.

Provided by KaraRN

Categories     Potato

Time 50m

Yield 15 croquettes

Number Of Ingredients 10

2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chopped green onion
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups left over mashed potatoes
1 egg, beaten
1 cup fresh breadcrumb
1/4-1/2 cup peanut oil, enough to fill pan 1/2-inch

Steps:

  • Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes.
  • Chill and then shape using an ice cream scoop.
  • Dip in the beaten egg, then roll through bread crumbs.
  • Fry each croquette in shallow oil until brown on all sides.
  • Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.

Tips:

  • Use leftover mashed potatoes for a quick and easy meal.
  • Season the mashed potatoes well with salt, pepper, garlic powder, and onion powder.
  • Form the mashed potato croquettes into balls or cylinders, then coat them in flour, egg, and breadcrumbs.
  • Shallow fry the mashed potato croquettes in hot oil until they are golden brown and crispy.
  • Serve the mashed potato croquettes with cranberry mayo for a delicious and festive appetizer or side dish.

Conclusion:

Mashed potato croquettes with cranberry mayo are a delicious and easy-to-make appetizer or side dish that is perfect for any occasion. They are made with leftover mashed potatoes, which makes them a great way to use up leftovers. The croquettes are crispy on the outside and fluffy on the inside, and the cranberry mayo adds a sweet and tangy flavor that perfectly complements the mashed potatoes. Whether you are serving them at a party or enjoying them as a family meal, mashed potato croquettes with cranberry mayo are sure to be a hit.

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