Potato Croquettes

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

When I was a child, my mom served massive quantities of delicious mashed potatoes with dinner at least once a week. She often had leftovers to make into wonderful croquettes that we enjoyed with the next night’s dinner. Today at Claire’s we serve them with either homemade organic applesauce and sour cream or marinara sauce.


  • 6 large red potatoes, quartered
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 2 tablespoons chopped Italian flat-leaf parsley
  • Salt and black pepper, to taste
  • 2 eggs
  • 1 cup bread crumbs
  • ½ cup or more olive oil for frying


  1. Cook the potatoes in lightly salted boiling water until soft, about 20 minutes. Drain and turn into a bowl. Add the butter, milk, parsley, salt, and pepper. Thoroughly mash with a potato masher, mixing well. Taste for seasoning. Set aside until cool enough to handle.
  2. Form ¼-cup measures of the mashed potatoes into cylinders about 2 by 4 inches. Arrange in a single layer on a cookie sheet and refrigerate until firm to the touch. Beat the eggs lightly in a bowl large enough to dip a croquette. Set aside. Measure the bread crumbs into a separate bowl. Set aside. Dip each croquette into the beaten eggs, turning to coat evenly, then shake off the excess and roll the croquette in the bread crumbs to coat evenly. Return to the cookie sheet while you repeat the process with the remaining croquettes.
  3. Heat the oil in a large nonstick skillet over medium heat. Add as many croquettes as you can fit in the skillet without crowding. Brown all sides of the croquettes, about 1 minute per side, turning when golden brown. Heat additional oil, if needed. Drain on a plate lined with a double thickness of paper towels.