Mashed Potato Croquettes

Recipe By: Ali Ramee

These mashed potato croquettes have a crispy, crunchy exterior with a soft inside and an ooey-gooey, melted cheese surprise in the center. A great use for leftover mashed potatoes, they're tasty on their own, or you can dip them in a creamy sour cream-based dipping sauce, tomato sauce or extra-virgin olive oil with plenty of fresh herbs.


Nutrition Profile

Servings: 5

Per Servings: 242 calories; protein 8g; carbohydrates 27g; dietary fiber 3g; sugars 1g; fat 11g; saturated fat 5g; mono fat 4g; poly fat 1g; cholesterol 59mg; vitamin a iu 329IU; vitamin b3 niacin 1mg; vitamin c 6mg; vitamin d iu 19IU; vitamin e iu 1IU; folate 40mg; vitamin k 15mg; sodium 363mg; calcium 146mg; chromium 1mcg; iron 1mg; magnesium 24mg; phosphorus 137mg; potassium 287mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 3mg; selenium 8mcg.

Ready in: 30 mins


  • 2 cups cold mashed potatoes
  • ¼ cup chopped scallion
  • ½ teaspoon ground pepper
  • 2 ounces Gruyère cheese, cut into 10 (1/2-inch) cubes
  • ⅓ cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • ⅓ cup fine fresh whole-wheat breadcrumbs (see Tip)
  • 1 tablespoon EVOO


Step 1

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Combine mashed potatoes, scallion and pepper in a medium bowl. Scoop the mixture evenly into 10 balls (3 to 4 tablespoons each) using a 1 1/2-inch cookie scoop or serving spoon. Using your thumb, create an indentation in each ball; place a cube of cheese in each indentation and use your hands to shape the mixture back around the cheese cube so it's centered in the middle of the mashed potato ball. 

Step 2

Place flour in a shallow dish. Whisk together egg and water in a separate shallow dish. Stir breadcrumbs and oil together in a third shallow dish. Working in batches, roll the croquettes in the flour, shaking off excess; dip in the egg mixture, then dredge in the breadcrumb mixture. Place the croquettes 1 inch apart on the prepared baking sheet. Coat the croquettes evenly with cooking spray. 

Step 3

Bake until golden brown and crispy, 12 to 15 minutes. Let stand for 3 minutes before serving.


To make fine fresh breadcrumbs, tear 1 slice whole-wheat bread into pieces and pulse in a food processor until fine crumbs form.