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flowery plate piled with potato croquettes on wood board
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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!
Prep Time 20 minutes
Cook Time 20 minutes
Servings 16 croquettes
Calories 132kcal

Ingredients

  • 4 cups mashed potatoes
  • 3/4 cup combination of grated Parmigiano and Pecorino Romano cheeses
  • 2 tbsp fresh parsley chopped
  • 2 large eggs
  • 1 cup dry unseasoned breadcrumbs
  • 3 tbsp olive oil
  • salt to taste

Instructions

  • 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.

Notes

I used russet potatoes to make these croquettes.
Use cold leftover mashed potatoes straight out of the fridge. If you don't have leftover mashed potatoes, boil 1 kg potatoes (about 2 lbs), rice them and place them in the refrigerator to cool completely before shaping into croquettes.
My mashed potatoes were obviously seasoned with butter and salt so be sure to season your potatoes if you are boiling them purposefully to make this recipe.
In order to get a crispy exterior, the croquettes are double dredged in egg wash and breadcrumbs.
Do not skip this very important step otherwise you'll have soft croquettes that break apart when you try to turn them over when baking.
The baking pan must be well greased in order to make croquettes that are golden and crisp. I also lightly drizzle the tops of the croquettes before placing them in the oven.
Baking time may vary according to your oven, however for best results bake for about 20-22 minutes until golden, no longer. If you keep them in the oven for much longer they will begin to crack. 
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.

Nutrition

Calories: 132kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 151mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 13mg | Calcium: 77mg | Iron: 1mg