Cheesy Potato Croquettes

If your idea of a good snack is something that involves cheese, a crunchy exterior, and zero dignity at a cocktail party, these croquettes are your new best excuse to wreck a napkin and call it gourmet.

Why This Recipe Is Awesome

This works because it hits three things people actually care about: the inside is fluffy and cheesy, the outside snaps without shedding oil all over your shirt, and the technique is forgiving. You don’t need a pastry degree, a complicated spice rack, or a deep fryer that requires a sermon. The starch from the potatoes binds everything, a little chill time tightens the shape, and the triple-coating (flour, egg, breadcrumbs) gives that pleasing crunch without turning these into greasy little sadness bombs.

Ingredients You’ll Need

• 1.5 pounds (700 g) Yukon Gold or russet potatoes — starchy or all-purpose, either works
• 2 tablespoons butter — for richness
• 2–3 tablespoons milk or cream — just enough to make mash smooth
• 1 cup (about 100 g) sharp cheddar, grated — the main cheese personality
• 1/2 cup (about 60 g) shredded mozzarella or similar melty cheese — optional, but stretchy is fun
• 1 large egg, beaten — for the mash and for the breading (you’ll need another egg for breading)
• 1 cup (120 g) plain breadcrumbs or panko — panko gives extra crunch
• 1/2 cup (60 g) all-purpose flour — for dredging
• Salt and black pepper — be generous, potatoes are polite but bland
• 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder — optional, but not sorry
• 2 tablespoons chopped chives or parsley — bright finish
• Vegetable oil for frying or an oil spray if baking/air-frying
• Optional: cooked crumbled bacon or ham (about 1/2 cup) for meaty joy

Step-by-Step Instructions

1. Step 1

   Peel (or don’t — skins are rustic and fine), chop into roughly equal chunks, and boil potatoes in salted water until a fork slides through without resistance, about 12–15 minutes. Drain thoroughly and return to the hot pot for a minute to evaporate stray moisture, then mash with butter, milk, one beaten egg, salt, pepper, garlic and onion powders until smooth but not gluey. Stir in grated cheeses, chives, and optional bacon; taste and adjust seasoning. Scoop out golf-ball-sized portions, shape into logs or rounds, place on a tray, and chill for at least 20 minutes — this step keeps them from falling apart like a soggy breakup.

2. Step 2

   Set up a breading station: flour in one shallow dish, beaten egg in another, and breadcrumbs in a third. Dredge each chilled croquette in flour, dip in egg, then coat evenly with breadcrumbs; press gently so the crumbs stick. For frying, heat about 1/2 inch of oil in a skillet to medium-high (approx. 350°F/175°C) and fry a few at a time without crowding, turning once, until golden brown, about 2–3 minutes per side; drain on paper towels. For a lighter route, bake at 425°F (220°C) on a parchment-lined sheet sprayed with oil for 15–20 minutes, flipping once, or use an air fryer at 400°F (200°C) for 10–12 minutes, turning mid-cycle. Serve hot with a simple dip — mustard-mayo, sriracha mayo, or ketchup — and enjoy the inevitable cheese pull.

Common Mistakes to Avoid

Putting wet potatoes into the mix will give you a floppy croquette. Dry them well and don’t overdo the milk. Skipping the chill step? Expect sad, loose shapes that dissolve in the pan. Overcrowding the skillet drops the oil temperature and yields greasy, under-browned croquettes — cook in batches. Using only fine breadcrumbs or packing them too tightly removes the light crunch; press, don’t mash.

Alternatives & Substitutions

Want gluten-free? Swap all-purpose flour for rice flour or cornstarch and use gluten-free panko. No cheddar? Use gruyere, fontina, or a mix of parmesan and mozzarella for nutty meltiness — I prefer gruyere if I’m pretending to be fancy. Short on time? Use leftover mashed potatoes but add an egg and extra binder to firm them up. Prefer baking? Air-fry for the same crisp with less oil. Sweet potato lovers: swap in sweet potatoes, reduce added sugar (none here), and pair with cumin and smoked paprika instead of garlic powder.

FAQ

Can I make these ahead of time?

Yes. Shape and bread the croquettes, then freeze them on a tray until solid. Transfer to a freezer bag and cook from frozen — bump the frying time by a minute or two or add a few minutes in the oven. Making the mash a day ahead is also fine; keep it chilled and shape before breading.

How do I keep them crispy if I’m making a lot?

Keep finished croquettes on a wire rack in a warm oven set to 200°F (95°C) while you finish the rest. That stops moisture from softening the crust. Don’t stack them or they’ll steam and surrender that satisfying crunch.

Can I skip the breading and just bake the mashed potato balls?

You can, but they won’t have the same textural contrast. If you insist on skipping crumbs, toss the shapes in a little oil and coarse salt before baking to add surface texture, and expect a softer exterior.

Final Thoughts

These croquettes feel more complicated than they are, which is the best kind of kitchen success — impressive results with minimal drama. They scale easily, play nicely with leftovers, and let you sneak vegetables or proteins into something people will cheer for. Make a double batch, because they keep happily in the freezer and reheat like champions. Now go make crunchy, cheesy little handheld miracles and don’t forget to claim the last one — I won’t tell.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.