BAKED MASHED POTATOES
Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!
Provided by Nancy F.
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
- In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
- Bake 1 hour in the preheated oven, or until puffy and lightly browned.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 35.6 g, Cholesterol 56.8 mg, Fat 14.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 9.2 g, Sodium 142.3 mg, Sugar 0.7 g
MASHED POTATO CROQUETTES
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
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.
EASY POTATO CROQUETTES
I like Yukon gold potatoes for these croquettes - they're creamy and buttery. Use 4 medium to large potatoes. To shape the croquettes, roll into log shape or use 2 spoons and shape them into ovals known as quenelles.
Provided by Christine Cushing
Categories appetizer,eggs and dairy,French,Fry,potatoes,quick and easy,side,vegetarian
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine the mashed potatoes, nutmeg and salt and pepper. Roll the mixture into 2 x ¾ -inch logs, about ¼ cup of mixture. Place logs onto a tray and cover. Refrigerate for 15 minutes to firm up the mixture.
- Set up breading station: Place the breadcrumbs in a medium bowl. Place the seasoned flour in a medium bowl. In another medium bowl, whisk together eggs and milk.
- Dip the potato logs into the flour mixture to coat. Dip the floured logs into the egg mixture and then the breadcrumbs. Dip again in the egg mixture and then breadcrumbs so that each croquette is double crusted. Repeat with remaining potato logs.
- Heat vegetable oil in a medium skillet or sauté pan over medium-high heat. Fry croquettes in batches, cooking about 6 in the pan at a time. Cook until golden brown, about 4 minutes. Transfer to paper towel to drain. Makes 24 croquettes.
KITTENCAL'S BAKED CHEESY MASHED POTATO PATTIES/CROQUETTES
Since I make these all the time I really don't even bother to measure, the ingredient amounts listed are close to the amounts I usually use you can adjust the amounts to taste, I have left the Parmesan as optional I like to add it in --- for the best texture the potatoes must be russet and they should be oven-baked --- I have use panko in place of the butter crackers but I think the crackers give a better taste --- yield is only estimated depending on the size you make the croquettes --- you may make the mashed potato mixture up to 24 hours in advance and refrigerate until ready to roll and bake ----- you will love these!
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
- Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
- At this point you may refrigerate for 1-2 hours.
- Shape about 3 tablespoons of mixture into a ball.
- Roll into the cracker crumbs and place on a baking sheet.
- Press down with hands to flatten just slightly.
- Repeat with remaining mixture.
- Set oven to 375 degrees and bake for about 30 minutes or until golden brown.
Nutrition Facts : Calories 151.2, Fat 8.5, SaturatedFat 5.2, Cholesterol 38, Sodium 125.3, Carbohydrate 13.5, Fiber 1.7, Sugar 0.8, Protein 5.8
BAKED CROQUETTE
Piping hot mashed potato with meat encased in a crunchy golden panko shell, Japanese Baked Croquette (Korokke) is simply irresistible. This recipe requires no deep frying, making it healthier and easier to prepare at home.
Provided by Namiko Chen
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 187 kcal, Carbohydrate 19 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 60 mg, Sodium 145 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
BAKED MASHED POTATO CROQUETTES
Transform leftover mashed potatoes into crispy Baked Mashed Potato Croquettes for the perfect appetizer or side dish that everyone will love!
Provided by Nadia Fazio
Number Of Ingredients 7
Steps:
- Preheat oven to 400F and line a baking sheet with parchment paper. Grease generously with 2 tbsp olive oil. Set aside.
- In a large bowl combine the mashed potatoes, grated cheese, parsley and an egg. I use my hands to thoroughly mix all ingredients together. Add salt, if needed.
- Scoop out approximately 1/4 cup of potato mixture and roll in the palms of your hands to shape into a sphere.
- Prepare 2 bowls for dredging: in the first beat an egg with a tablespoon of water. In the second, place the breadcrumbs. Dredge first in the egg wash, allowing the excess egg to drip off. Then dredge all sides in the breadcrumbs. Dredge a second time in the egg wash and breadcrumbs.
- Place on the prepared baking sheet. Drizzle the croquettes lightly with the remaining olive oil.
- Bake for 10 minutes, then flip and bake for another 10-12 minutes until golden. Serve hot.
Nutrition Facts : Calories 132 kcal, Carbohydrate 17 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POTATO CROQUETTE
Steps:
- Boil the potatoes until fork tender, and let cool for 20 minutes.
- In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
- Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
- For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
- Heat the extra-virgin olive oil in a large pot to 350 degrees F.
- Fry in the oil in batches until the potato croquettes are crispy and golden brown.
- Let drain on a paper towel lined plate, and serve warm.
27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Mix egg, cheese, and chives in a bowl.
- Stir in mashed potatoes and flour.
- Shape into patties.
- Dredge in flour , fry for 3 minutes on each side.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
BAKED CHEESY POTATO CROQUETTES
Steps:
- Preheat the oven to 200c/400f and put a flat baking tray to one side.
- Place the flour, salt and pepper in one bowl and mix together
- Place the egg in a second bowl and lightly whisk.
- Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
- Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
- Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
- Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
- Take out of the oven and leave to cool for a few minutes before serving.
Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED MASHED POTATO CROQUETTES
A great way to use up leftover mashed potatoes, these baked mashed potato croquettes are easily customized and become a great appetizer, snack, or unique breakfast side with eggs.
Provided by Mary (The Goodie Godmother)
Number Of Ingredients 4
Steps:
- Line a baking sheet with aluminum foil and spray with nonstick spray or brush lightly with a bit of oil. Preheat the oven to 450 F
- Mix the cold leftover mashed potatoes with your desired mix ins (if using) and adjust seasoning to taste. Mix in the egg.
- Stir in 1/4 cup flour. If the mixture is still a bit runny, add flour 1 tbsp at a time until you can easily shape the mashed potato into balls.
- Beat the remaining egg with 1 tbsp water in a small bowl.
- Scoop out a serving of the mashed potatoes, shape into a small log or disc, and then dip into the egg mixture and dip in the panko bread crumbs. Place on the prepared baking sheet.
- Spray the tops of the croquettes with a bit of olive oil if desired. This promotes a bit more browning.
- Bake for 10 minutes, then flip and bake an additional 5 minutes.
- Serve immediately and enjoy!
Nutrition Facts : ServingSize 18 croquettes
MASHED POTATO CROQUETTES
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
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
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
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
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
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.
BAKED POTATO CROQUETTES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h45m
Yield 1 serving
Number Of Ingredients 12
Steps:
- For the baked potato croquettes: Preheat the oven to 350 degrees F. Wash and bake the potato on a rimmed baking sheet or large pot, until fork tender, about 45 minutes. Cool and put through a ricer in a large bowl. Add the butter, bacon, sour cream, milk, green onion, salt, pepper. Mix together and form 4 balls. Place 1 piece of cheese in the center of each ball.
- For the egg wash: Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl. Roll the balls in the flour and then the egg wash, then again in the flour.
- For frying: Heat the canola oil to 350 degrees F in a deep fryer or large pot. Deep fry the croquettes in batches in the oil until golden brown and hot in the middle, 3 to 4 minutes.
SALMON-AND-MASHED-POTATO CROQUETTES
Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.
Provided by Greg Lofts
Categories Finger Food Recipes
Time 2h40m
Yield Makes about 20
Number Of Ingredients 11
Steps:
- In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
- Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
- Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
- Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
POTATO CROQUETTES
Categories Egg Onion Potato Side Fry Hanukkah Kid-Friendly Winter Kosher Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes about 36
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions; sauté until golden, about 15 minutes.
- Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain. Peel hot potatoes; place in bowl. Mash potatoes well. Cool to lukewarm. Mix in parsley, eggs, salt, pepper and onions. Cool completely.
- Place flour in dish. Using 1/4 cup potato mixture for each croquette, shape into 1/2-inch-thick patties. Lightly coat each with flour. Place on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
- Preheat oven to 300°F. Pour additional oil into large skillet to depth of 1/4 inch; heat over medium-high heat. Fry croquettes in batches until golden, about 4 minutes per side. Keep warm in oven.
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- In a medium bowl with a fork combine well mashed potatoes, beaten egg, parsley, bread crumbs and chopped onion if desired.
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