Crispy Cheesy Potato Croquettes

Golden-brown and irresistibly crispy on the outside, while pillowy soft and oozing with melted cheese on the inside, these potato croquettes are comfort food at its finest. This ultimate indulgence transforms humble mashed potatoes into something truly extraordinary by incorporating smoky bacon and gooey cheese that stretches with every bite.

The first time I made these for a family gathering, my nephew declared them "better than French fries" - which coming from a 10-year-old is basically the highest praise possible. Even my mother-in-law, who rarely asks for recipes, wanted to know exactly how I made them.

Essential Ingredients

• Potatoes - Starchy varieties like Russets work best as they create fluffy mashed potatoes that hold together well; waxy potatoes can make the mixture too wet
• Bacon - Adds a smoky, salty flavor that complements the cheese perfectly; cook it until crisp for the best texture and flavor
• Cheese - The combination of sharp cheddar and mild provolone creates the perfect balance, with each bringing different melting qualities to the mix
• Eggs - Act as the binding agent that holds the potato mixture together and helps the breadcrumbs adhere
• Panko Breadcrumbs - These Japanese-style breadcrumbs create an extra crispy coating that regular breadcrumbs just can't match
• Butter and Milk - Essential for creating rich, creamy mashed potatoes that form the base of your croquettes
• Fresh Parsley - Brightens the flavor and adds a pop of color to the finished dish

I've found that adding a pinch of nutmeg to the mashed potatoes brings out their natural flavor without being detectable. It's an old trick my grandmother taught me, and it really does make a difference in the final taste.

Step-by-Step Cooking Instructions

Step 1:

Prepare perfect mashed potatoes - Begin by peeling and cutting 2 pounds of potatoes into 1-inch cubes, ensuring they're all roughly the same size for even cooking. Place them in a large pot and cover with cold water (never start with hot water!), adding a generous teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer for about 15 minutes. Test for doneness by inserting a fork - it should slide in easily with no resistance.

Step 2:

Drain thoroughly - Once cooked, drain the potatoes completely in a colander, then return them to the hot pot for about 30 seconds, shaking gently. This extra step helps evaporate excess moisture, preventing soggy croquettes later.

Step 3:

Mash with care - Transfer the potatoes to a large mixing bowl and add 4 tablespoons of butter while they're still hot, allowing it to melt completely. Add 1/3 cup of milk (warmed slightly), salt, pepper, and a beaten egg. Mash until smooth but be careful not to overmix, which can make potatoes gluey.

Step 4:

Incorporate the bacon - While the potatoes are cooking, fry 8 strips of bacon until crispy, then drain on paper towels and chop finely. Fold the bacon pieces and 2 tablespoons of fresh chopped parsley into the mashed potatoes until evenly distributed.

Step 5:

Cool the mixture - Allow the potato mixture to cool for at least 30 minutes in the refrigerator. This crucial step helps the mixture firm up, making it much easier to shape the croquettes later.

Step 6:

Set up your coating station - While the potato mixture chills, prepare three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with 1 1/2 cups panko breadcrumbs. Season each with a pinch of salt and pepper.

Step 7:

Shape with precision - Using slightly damp hands (to prevent sticking), scoop about 2 tablespoons of the potato mixture and flatten it in your palm. Place a small cube of cheddar and a small cube of provolone in the center, then carefully fold the potato mixture around the cheese, sealing it completely and shaping into either a ball or cylinder.

Step 8:

Coat thoroughly - Working one at a time, roll each croquette first in flour, shaking off any excess, then dip in beaten egg, allowing any excess to drip off, and finally roll in panko breadcrumbs, pressing gently to ensure they adhere completely.

Step 9:

Fry to golden perfection - Heat vegetable oil in a heavy-bottomed pot to 350°F (use a thermometer for accuracy). Carefully lower 4-5 croquettes into the hot oil, being careful not to crowd the pot. Fry for 2-3 minutes, turning occasionally, until they reach a deep golden brown on all sides.

Step 10:

Drain and serve - Remove with a slotted spoon and place on a paper towel-lined plate to absorb excess oil. Sprinkle with a little salt while still hot and serve immediately with the bacon-sour cream dip for the ultimate experience.

I learned the hard way that if you don't seal the cheese completely, it will leak out during frying and cause the oil to splatter. Now I always double-check each croquette before breading to make sure there are no weak spots or tears in the potato covering.

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My dad always requests these when he visits, claiming they remind him of the croquettes his mother made during his childhood in Europe. There's something nostalgic about these little potato gems that seems to connect with people's food memories, even if they've never had them before.

Beyond The Basic Recipe

While this classic version with bacon and cheese is hard to beat, I've experimented with numerous variations over the years. Adding caramelized onions to the potato mixture brings a wonderful sweetness that balances the salty bacon. For a more sophisticated twist, try incorporating blue cheese and toasted walnuts.

For a holiday version, I sometimes add a tablespoon of fresh chopped rosemary to the potato mixture and serve them with cranberry sauce for dipping. The herb-infused potatoes paired with the sweet-tart sauce is absolutely divine as a Thanksgiving or Christmas appetizer.

If you're serving these as a main course rather than an appetizer, consider pairing them with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity cut through the richness of the croquettes perfectly.

Make-Ahead Options

The beauty of this recipe is how well it works for entertaining. You can prepare the croquettes up to the breading stage and refrigerate them for up to 24 hours before frying. Just place them on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and refrigerate.

If you want to make them even further in advance, you can freeze the shaped but unbreaded croquettes for up to a month. Thaw them overnight in the refrigerator before proceeding with the breading and frying steps.

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I've been making these croquettes for almost twenty years now, tweaking the recipe each time until I got it just right. There's something deeply satisfying about watching people take that first bite - the moment when they break through the crispy shell and discover the stretchy, melty cheese inside. Food should bring joy, and these little potato treasures definitely deliver on that promise. They might take a bit of effort to make, but the smiles they bring to the table make it all worthwhile.

Frequently Asked Questions

→ Can I prepare these potato croquettes ahead of time?

Yes! You can prepare the croquettes up to the coating stage, place them on a baking sheet, cover with plastic wrap and refrigerate for up to 24 hours before frying or baking. This makes them perfect for entertaining.

→ Can I use different cheeses for the filling?

Absolutely! While cheddar and provolone work wonderfully, you can experiment with any good melting cheese like mozzarella, gouda, or pepper jack for a spicy kick. Just make sure to use cheese that melts well.

→ How can I make these potato croquettes vegetarian?

Simply omit the bacon from both the croquettes and the dip. You can add extra herbs or green onions for additional flavor, and use a vegetarian-friendly smoked paprika in the dip to maintain that smoky flavor.

→ Can I freeze these croquettes?

Yes, you can freeze them either before or after cooking. To freeze before cooking, arrange the breaded croquettes on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to cook, fry or bake directly from frozen, adding a few extra minutes to the cooking time.

→ What's the best way to keep the croquettes from falling apart?

Make sure your mashed potatoes aren't too wet. Let the potato mixture cool completely before forming the croquettes. Refrigerating the formed croquettes for about an hour before coating and frying also helps them hold their shape better.