Cheesy Potato Croquettes

Name: Cheesy Potato Croquettes
Ingredients: 1½ pounds Yukon gold potatoes, peeled and cubed; ½ cup (2 ounces) freshly grated Parmesan cheese; ¼ cup salted butter, softened; ½ teaspoon salt; ¼ teaspoon coarsely ground black pepper; 4 large eggs, divided; 2 ounces cheddar cheese, cut into 24 (¼-inch) cubes; ½ cup all-purpose flour; 2 cups seasoned panko breadcrumbs; Vegetable oil

Preparation info

Makes
2 dozen

Difficulty
Easy

Appears in

Eggs

By Julia Rutland

Published 2021

About

1½ pounds of potatoes makes about 3 cups mashed. For a shortcut, use leftover mashed potatoes. The potato mixture should be tender, but chilling it in the refrigerator will firm it up, making it easy to roll into balls. The croquettes should be chilled before frying, giving you time to prepare a side dish or appetizer.

Ingredients

1½ pounds Yukon gold potatoes, peeled and cubed
½ cup (2 ounces) freshly grated

Starter
Side dish
Leftovers
Vegetarian

Method

Cook potatoes in boiling salted water for 10 minutes or until very tender. Drain and transfer to a bowl. Run potatoes through a food mill or mash with a fork or potato masher. Whisk in Parmesan, butter, salt, pepper, and 2 eggs.

Form potato mixture into 24 (1½-inch) balls. Place one cheese cube in center of each ball, pressing potato mixture around cheese to cover. Refrigerate until wel