Crispy Herb-Stuffed Mashed Potato Croquette Bites

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 16 croquette balls)
• Prep Time: 30 minutes (plus 30 minutes chilling)
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 900 g (2 lb) starchy potatoes, peeled and cubed
• 4 tbsp (60 g) unsalted butter
• 1/4 cup (60 ml) milk
• 3 large eggs (2 yolks for potatoes, 1 whole for coating)
• 1 cup (100 g) finely grated Parmesan or sharp cheddar
• 1/4 cup (10 g) chopped fresh parsley
• 1/4 cup (10 g) chopped fresh chives or green onions
• 2 cloves garlic, very finely minced
• 1 1/2 cups (90 g) panko or dry breadcrumbs, divided
• 1/2 cup (65 g) all-purpose flour
• Salt and black pepper
• Neutral oil for shallow frying (about 1 cup / 240 ml)

Do This

• 1. Boil potatoes in salted water until very tender, 12–15 minutes; drain well and mash with butter, milk, salt, pepper, 2 egg yolks, and cheese. Cool slightly.
• 2. Stir in half the chopped herbs and 1/2 cup (30 g) breadcrumbs; chill until firm, about 30 minutes.
• 3. Mix remaining herbs and minced garlic in a small bowl; this is your herb filling.
• 4. Scoop about 2 tbsp potato, flatten in your palm, add a pinch of herb filling, and seal into a ball. Repeat for all croquettes.
• 5. Set up breading: one dish flour, one dish beaten egg, one dish remaining breadcrumbs. Roll each ball in flour, then egg, then crumbs.
• 6. Shallow-fry in 1/4 inch (0.5–0.6 cm) hot oil over medium-high heat, turning, until deep golden and crisp, 6–8 minutes total. Drain and serve hot.

---

Why You’ll Love This Recipe

• Uses simple, inexpensive ingredients to make something that feels special and comforting.
• Perfect way to turn plain mashed potatoes (even leftovers) into a crispy, handheld snack.
• Pan-frying gives you a shatteringly crisp crust without needing a deep fryer.
• Customizable herb filling so you can match whatever you have in your fridge or garden.

Grocery List

• Produce: Starchy potatoes (Russet, Yukon Gold), garlic, fresh parsley, fresh chives or green onions
• Dairy: Unsalted butter, milk, Parmesan or sharp cheddar cheese, eggs
• Pantry: All-purpose flour, panko or dry breadcrumbs, salt, black pepper, neutral frying oil (canola, vegetable, or sunflower)

Full Ingredients

For the Mashed Potato Base

• 900 g (2 lb) starchy potatoes, peeled and cut into 2.5 cm (1 inch) chunks
• 1 1/2 tsp fine sea salt (for boiling water), plus more to taste
• 4 tbsp (60 g) unsalted butter
• 1/4 cup (60 ml) milk (whole milk preferred)
• 2 large egg yolks
• 1 cup (100 g) finely grated Parmesan or sharp cheddar cheese
• 1/2 tsp freshly ground black pepper, or to taste
• 1/4 cup (10 g) finely chopped fresh parsley
• 1/4 cup (10 g) finely chopped fresh chives or green onions
• 1/2 cup (30 g) panko or dry breadcrumbs (to firm the mash)

For the Herb Filling

• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh chives or green onions
• 2 cloves garlic, very finely minced or grated
• 1 tbsp olive oil or melted butter
• Big pinch of salt and a little black pepper

For Breading & Frying

• 1/2 cup (65 g) all-purpose flour
• 1 large egg, beaten with 1 tbsp water
• 1 cup (60 g) panko or dry breadcrumbs
• 1/2 tsp fine salt (to season the crumbs)
• Oil for shallow frying (about 1 cup / 240 ml, enough for 0.5–0.6 cm / 1/4 inch depth in your pan)

Optional for Serving

• Lemon wedges
• Sour cream, plain yogurt, or garlic aioli
• Extra chopped herbs for sprinkling

Step-by-Step Instructions

Step 1: Cook and Drain the Potatoes

Place the peeled, chunked potatoes in a large pot and cover with cold water by about 2.5 cm (1 inch). Add 1 1/2 teaspoons fine sea salt. Bring to a boil over high heat, then reduce to a lively simmer. Cook until the potatoes are very tender when pierced with a fork, 12–15 minutes.

Drain the potatoes thoroughly in a colander, then return them to the warm pot. Let them sit over very low heat for 1–2 minutes, shaking occasionally, to steam off excess moisture. This helps keep the croquettes from turning gummy or falling apart later.

Step 2: Make the Mashed Potato Base

Add the butter and milk to the hot potatoes. Mash until smooth and fluffy, using a potato masher or ricer. Off the heat, stir in the egg yolks quickly so they do not scramble, followed by the grated cheese, black pepper, chopped parsley, and chopped chives or green onions. Taste and adjust seasoning with a bit more salt if needed.

Sprinkle in the 1/2 cup (30 g) breadcrumbs and fold gently to combine. The mixture should be thick enough to hold its shape when scooped, but still soft and creamy. Spread the mashed potatoes in a shallow dish and let cool to room temperature, then cover and chill in the refrigerator for about 30 minutes to firm up.

Step 3: Prepare the Herb-Garlic Filling

While the potatoes chill, make the herb filling. In a small bowl, combine the parsley, chives or green onions, and minced garlic. Add the olive oil or melted butter, a pinch of salt, and a bit of black pepper. Stir until the mixture looks like a loose, fragrant paste.

This herby mixture will sit in the center of each croquette ball, so you want it flavorful but not too wet. If it looks very oily, add a pinch more chopped herbs to thicken it slightly.

Step 4: Shape the Croquette Balls with Herb Centers

Line a baking sheet or tray with parchment paper. Using a tablespoon or small cookie scoop, portion out about 2 tablespoons of the chilled mashed potatoes per croquette. Lightly oil or dampen your hands to prevent sticking.

Take one portion of potato and flatten it into a small disk in your palm, about 6 cm (2 1/2 inches) wide. Place about 1/2 teaspoon of the herb filling in the center. Gently wrap the potato around the filling, pinching and rolling between your palms to seal it completely into a smooth ball. Place on the prepared tray. Repeat with the remaining potatoes and herb filling; you should get about 16 balls. Chill the shaped balls in the fridge while you set up the breading station.

Step 5: Bread the Croquettes

Prepare three shallow dishes: put the flour in the first, the beaten egg (with 1 tablespoon water) in the second, and the remaining 1 cup (60 g) breadcrumbs mixed with 1/2 teaspoon salt in the third.

Working with one croquette at a time, roll it lightly in flour, shaking off excess. Then dip it into the beaten egg, allowing extra to drip off. Finally, roll it in the breadcrumb mixture, pressing gently so the crumbs adhere in an even layer. Return to the tray. Repeat with all the croquettes.

For an extra-crisp crust, you can chill the breaded croquettes for 10–15 minutes while you heat the oil; this helps the coating set.

Step 6: Pan-Fry to a Golden Crust

Pour enough oil into a large, heavy skillet (cast iron works beautifully) to create a depth of about 0.5–0.6 cm (1/4 inch). Heat over medium to medium-high heat until the oil reaches about 175–180°C (345–355°F). If you do not have a thermometer, drop in a breadcrumb; it should sizzle actively and turn golden in about 30 seconds.

Carefully place a few croquettes in the hot oil, leaving space between them. Do not overcrowd the pan. Fry, turning every 1–2 minutes, until all sides are deep golden brown and crisp, about 6–8 minutes total. Adjust the heat as needed so they brown evenly without burning.

Transfer the fried croquettes to a paper towel–lined plate or a wire rack set over a tray to drain. Sprinkle with a tiny pinch of salt while still hot. Repeat with remaining batches.

Step 7: Serve Warm and Enjoy

Serve the croquette balls while they are hot and crisp, ideally within 10–15 minutes of frying. Arrange them on a platter or in a warm cast iron skillet set on the table for a rustic look.

Garnish with extra chopped herbs and a squeeze of lemon if you like. Offer sour cream, plain yogurt, or a simple garlic aioli on the side for dipping. Bite into one to reveal the fluffy mashed potato and bright green herb center for a hearty, handheld nibble.

Pro Tips

• Dry your potatoes well: Letting the potatoes steam off excess moisture after draining is key to a firm, non-mushy croquette.
• Chill before shaping and frying: Cold potato mixture and shaped balls are much easier to work with and less likely to break apart in the pan.
• Use starchy potatoes: Russet or Yukon Gold potatoes give the fluffiest texture and hold their shape better than waxy varieties.
• Control the oil temperature: Too hot and the outside burns before the center warms; too cool and the croquettes soak up oil. Aim for 175–180°C (345–355°F).
• Leftover mash works: You can substitute 4 cups (about 900 g) of fairly stiff, not too creamy leftover mashed potatoes; just mix in the yolks, cheese, herbs, and breadcrumbs until scoopable.

Variations

• Cheesy center: Tuck a small cube of mozzarella or cheddar into the center along with the herbs for a melty surprise when you bite in.
• Smoky bacon version: Stir 1/2 cup (about 60 g) finely chopped, crisp-cooked bacon into the mashed potato mixture for a smoky, hearty twist.
• Spicy herb mix: Add a pinch of red pepper flakes or finely minced fresh chili to the herb filling for a gentle kick.

Storage & Make-Ahead

To make ahead, you can fully shape and bread the croquettes, then refrigerate them in a single layer on a tray, loosely covered, for up to 24 hours before frying. For longer storage, freeze the breaded croquettes on a tray until solid, then transfer to an airtight container or freezer bag for up to 1 month. Fry straight from frozen, adding 2–3 extra minutes to the cooking time and lowering the heat slightly to ensure the centers heat through.

Leftover cooked croquettes keep well in an airtight container in the refrigerator for up to 3 days. Recrisp them in a 190°C (375°F) oven or air fryer for 8–10 minutes until hot and crunchy again. Microwaving will warm them but soften the crust.

Nutrition (per serving)

Approximate values per serving (4 croquettes), assuming 4 servings total: about 360 calories; 14 g fat; 44 g carbohydrates; 3 g fiber; 11 g protein; 650 mg sodium. Actual values will vary based on exact ingredients, oil absorption, and portion sizes.