Simply Croquettes With Mashed Potatoes And Goat Cheese Food

POTATO CROQUETTES

Steps:

• Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork tender.
• In the meantime fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve 1/4 of it for the dip.
• Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.
• Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour.
• Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. I made my cheese cubes small because I wanted to use both the cheddar cheese and provolone cheese in each croquette. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape. Place on a plate or cutting board and repeat with remaining ingredients.
• Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape, though I haven't had any problem with them falling apart.
• Add vegetable oil to a pot so that it's at least a couple inches deep and heat it over medium high heat.
• Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is. You may need to roll them around to make sure they get golden all around. Place them on a towel-lined bowl to cool a little.
• To make the dip, add all the dip ingredients into a small bowl and stir to combine.
• Serve the croquettes warm with the dip.

POTATO CROQUETTES

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.

CHEESY MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
• Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

MASHED POTATO PATTIES WITH CHEESE AND ONION

Steps:

• In a large bowl, mix all ingredients (EXCEPT white onion, garlic, and butter) until everything is well-incorporated.
• In a large pan, sautee your white onion and garlic with a bit of olive oil or butter for about five minutes, or until soft and fragrant. Remove from pan and add to the potato mixture.
• Melt 1 tbsp. of butter in your pan on medium heat.
• Take about 1/4 cup of potato dough (it's sticky!) for each patty, and work into a ball shape.
• Put 3 or 4 patties into the hot pan, and flatten with a spatula until they're about 1/2-inch to 3/4-inch thick. Then cook on each side for about four minutes until they're golden and beginning to get a bit crispy. Repeat until all of your mashed potato batter is used up.
• Serve with sour cream and extra green onion (or top with hot sauce or ketchup - the options are endless!) or grab one and eat it cold out of the refrigerator the next day -- they keep really well in the fridge for a few days!

SIMPLY CROQUETTES WITH MASHED POTATOES AND GOAT CHEESE

Steps:

• Begin by following the package instructions for heating the mashed potatoes. After the initial 3-minute cook time, stir in the goat cheese until well combined and remove the mixture to the refrigerator 30 minutes or until cool to the touch.
• In a medium bowl combine the breadcrumbs, green onions, bacon, and pepper. Crack the eggs into a small bowl and beat well with a fork. Measure the flour into another small bowl. Line a large baking sheet with parchment paper.
• When potatoes have cooled, working with floured hands, lightly form 1-inch balls with the mashed potato mixture. Dip the balls in the flour, give them a final roll between the hands, and place them on the parchment paper. Wash, dry, and re-flour hands as needed if they become sticky.
• One at a time, dip the potato balls into the beaten eggs with one hand and drop them into the breadcrumb mixture; then, with the other hand gently roll the balls in the breadcrumb mixture and return to the parchment paper. Again, wash, dry, and re-flour hands as needed. Refrigerate croquettes at least 30 minutes before frying.
• Heat 3 tablespoons (or as much as needed to cover the skillet) garlic-infused olive oil to medium-high heat. Fry croquettes in 2-3 batches adding more oil as needed. Roll the croquettes about with a fork as they cook 5-10 minutes or until all sides are crispy and golden-brown. Remove the croquettes to paper towels to cool slightly before serving. Enjoy!

SPINACH GOAT CHEESE CROQUETTES

Steps:

• Place Mashed Potatoes (prepared according to package directions) in a large mixing bowl.
• In a medium sauté pan melt Butter over medium high heat. Add minced garlic and sauté lightly until translucent, do not brown garlic at all. Next add Red Bell Peppers, Dried Thyme, Salt and Black Pepper. Sauté about 1 minute, just enough time to sweat the bell pepper a little. Add this mixture to the mashed potatoes.
• Next add Baby Spinach and fresh Goat cheese to the mashed potatoes, etc. Spread on a parchment lined baking sheet. Place in the refrigerator until cool and.
• Place eggs, flour and breadcrumbs in their own individual bowls.
• Preheat oven to 375 degrees Fahrenheit.
• Using a round cookie cutter. Or a ice cream scooper. Form uniform sized patties. Dredge in egg, then flour, and finally in the breadcrumbs.
• Place on a parchment lined baking sheet. Bake 15-20 minutes until golden brown and crispy.

GOAT CHEESE MASHED POTATOES RECIPE

Steps:

• Place potatoes in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high; reduce heat to medium, and cook until tender, about 15 minutes.
• Drain potatoes, and return to saucepan. Add goat cheese, cream, butter, salt, and pepper; using a potato masher, mash to combine. Top servings with chives.

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.

MASHED POTATO PANCAKES

Steps:

• Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.