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Mashed Potato Croquettes

Mashed Potato Croquettes – - Recipe

Crispy on the outside and creamy inside, these croquettes are elevated with a cranberry aioli for a unique bite.

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Ingredients per serving

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Preparing the cranberry aioli

Forming and frying the croquettes

Crispy on the outside and creamy inside, these croquettes are elevated with a cranberry aioli for a unique bite.

...

Preparation

  1. Preparing the cranberry aioli

    5 Minutes
    • Mix all the cranberry aioli ingredients in a separate bowl and set aside for serving.

  2. Forming and frying the croquettes

    30 Minutes
    • In a large bowl, mix together the mashed potatoes, Parmesan, chives, Knorr Professional Ultimate Chicken Paste Base, garlic powder, 2 tablespoons of flour, and 4 beaten eggs. If the mixture feels too soft, add more flour until it's thick enough to hold its shape.
    • Form the croquettes by rolling about ¼ cup of the mixture into 2-inch balls. Place the rolled croquettes onto a parchment-lined sheet pan and chill in the fridge for 1–2 hours.
    • Heat the oil in a large Dutch oven or deep fryer to 350°F. Take the chilled croquettes and coat them by rolling in flour, dipping in beaten egg, and covering with breadcrumbs.
    • Fry the croquettes in small batches for 4–5 minutes, until golden brown. Place them on a wire rack to cool slightly before serving.
    TIP: Use cold mashed potatoes to make forming the croquettes easier.