Crispy Air Fryer Mashed Potato Croquettes

Quick Recipe Version (TL;DR)

• Yield: 4–6 servings (about 20 croquettes)
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 25 minutes (includes chilling)

Quick Ingredients

• 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cubed
• 3 tbsp unsalted butter
• 1/4 cup (60 ml) milk, plus 2 tbsp for egg wash
• 1 large egg yolk
• 1/4 cup (25 g) grated Parmesan cheese (optional)
• 2 tbsp chopped fresh parsley or 2 green onions, thinly sliced
• 1 1/2 tsp fine salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp smoked paprika
• 1/2 cup (60 g) all-purpose flour
• 2 large eggs (for coating)
• 1 1/2 cups (90 g) panko breadcrumbs
• Cooking oil spray (avocado, canola, or olive)

Do This

• 1. Boil potatoes in salted water until very tender, 15–18 minutes, then drain well and let steam dry.
• 2. Mash hot potatoes with butter, 1/4 cup milk, egg yolk, seasonings, herbs/green onion, and Parmesan (if using). Cool slightly, then chill 30 minutes until firm.
• 3. Shape chilled potato mixture into 3-inch (7.5 cm) logs using about 1 1/2 tbsp each.
• 4. Set up breading: flour in one dish; whisked eggs and 2 tbsp milk in another; panko mixed with a pinch of salt in a third.
• 5. Coat logs in flour, dip in egg, then roll in panko, pressing gently so crumbs adhere.
• 6. Preheat air fryer to 375°F (190°C). Lightly spray basket and croquettes with oil.
• 7. Air fry in a single layer for 10–12 minutes, turning halfway, until deep golden and crisp. Repeat with remaining croquettes and serve hot.

---

Why You’ll Love This Recipe

• Crispy and golden like deep-fried croquettes, but much lighter thanks to the air fryer.
• A smart way to turn simple mashed potatoes (or leftovers) into something special.
• Perfect as a snack, appetizer, or cozy side dish that both kids and adults enjoy.
• Freezer-friendly and great for making ahead for parties or busy weeknights.

Grocery List

• Produce: Russet or Yukon Gold potatoes, fresh parsley or green onions, garlic (for optional dipping sauce), lemon (for optional dipping sauce).
• Dairy: Unsalted butter, milk, eggs, Parmesan cheese (optional), mayonnaise or Greek yogurt (for optional dipping sauce).
• Pantry: All-purpose flour, panko breadcrumbs, fine salt, black pepper, garlic powder, smoked paprika, cooking oil spray.

Full Ingredients

For the Potato Croquette Base

• 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes
• 2 tsp fine salt (for the boiling water)
• 3 tbsp (42 g) unsalted butter
• 1/4 cup (60 ml) milk
• 1 large egg yolk
• 1/4 cup (25 g) finely grated Parmesan cheese (optional but delicious)
• 2 tbsp finely chopped fresh parsley or 2 green onions, thinly sliced
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Additional salt to taste (about 1/2–1 tsp, depending on your preference)

For Shaping and Breading

• 1/2 cup (60 g) all-purpose flour
• 2 large eggs
• 2 tbsp (30 ml) milk
• 1 1/2 cups (90 g) panko breadcrumbs
• 1/2 tsp fine salt (to season the breadcrumbs)
• Cooking oil spray (avocado, canola, grape seed, or light olive oil)

Optional Quick Garlic-Herb Dipping Sauce

• 1/2 cup (120 g) mayonnaise or plain Greek yogurt
• 1 tsp freshly squeezed lemon juice
• 1 small garlic clove, very finely minced or grated
• 1–2 tsp chopped fresh parsley or chives
• Pinch of salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Cook the potatoes until very tender

Place the peeled, cubed potatoes into a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Add 2 teaspoons of fine salt to the water. Bring to a boil over medium-high heat, then reduce to a lively simmer. Cook for 15–18 minutes, or until the potatoes are completely tender when pierced with a fork and almost starting to break apart.

Drain the potatoes very well in a colander, then return them to the hot, empty pot. Set the pot over low heat for 1–2 minutes, gently shaking the pot to let excess moisture steam off. This helps keep the mashed potatoes fluffy and reduces sogginess in the croquettes.

Step 2: Mash and season the potatoes

Remove the pot from the heat. Add the butter to the hot potatoes and mash until mostly smooth using a potato masher or ricer. Pour in the 1/4 cup milk and mash again until creamy but thick. You want a firm mash, not loose and runny.

Stir in the egg yolk until fully incorporated. Add the Parmesan (if using), chopped parsley or green onions, black pepper, garlic powder, and smoked paprika. Taste and add additional salt as needed; the potatoes should be well-seasoned at this stage so the croquettes are flavorful all the way through.

Transfer the seasoned mashed potatoes to a shallow dish or bowl. Let them cool at room temperature for about 10 minutes, then cover and refrigerate for at least 30 minutes, or up to 24 hours. Chilling firms the mixture so it is easy to shape.

Step 3: Shape the croquettes into logs

Once the potato mixture is well chilled and firm, line a baking sheet or large plate with parchment paper. Using a tablespoon or small cookie scoop, portion out about 1 1/2 tablespoons of potato mixture per croquette.

With clean, slightly damp or lightly oiled hands, roll each portion into a short cylinder about 3 inches (7.5 cm) long and 3/4–1 inch (2–2.5 cm) thick. Place each log onto the prepared tray. Continue until all the mixture is used; you should have about 20 croquettes. If the mixture softens as you work, pop the tray into the refrigerator for 10–15 minutes before breading.

Step 4: Prepare the breading station

Set up three shallow bowls or dishes:

• Dish 1: Add the all-purpose flour.
• Dish 2: Whisk together the 2 eggs and 2 tbsp milk until smooth.
• Dish 3: Combine the panko breadcrumbs and 1/2 tsp salt. If you like, add a pinch of extra smoked paprika or black pepper for more color and flavor.

Place the tray of shaped potato logs nearby so you can work efficiently.

Step 5: Bread the croquettes

Working with a few potato logs at a time, roll each one lightly in the flour, shaking off any excess. Next, dip it into the egg mixture, turning gently to coat all sides and letting any extra drip back into the bowl. Finally, roll it in the seasoned panko breadcrumbs, pressing gently so the crumbs adhere and fully cover the surface.

Return the breaded croquettes to the parchment-lined tray. For extra crunch, you can repeat the egg and breadcrumb steps for a double coating, though it is not required. Once all croquettes are breaded, refrigerate them for 10–15 minutes while you preheat the air fryer; this helps the coating set and stay on during cooking.

Step 6: Preheat the air fryer and arrange the croquettes

Preheat your air fryer to 375°F (190°C) for about 5 minutes. Lightly spray the air fryer basket with cooking oil spray to help prevent sticking.

Arrange a single layer of croquettes in the basket, leaving a little space between each one so the hot air can circulate. Do not overcrowd; you will likely need to cook in 2–3 batches depending on the size of your air fryer. Lightly spray the tops and sides of the croquettes with oil spray; this encourages even browning and crispness.

Step 7: Air fry until crisp and golden

Air fry the croquettes at 375°F (190°C) for 10–12 minutes, turning them gently halfway through the cooking time. Spray lightly again after turning if any spots look dry. They are done when they are a deep golden brown and feel crisp to the touch.

Carefully transfer the cooked croquettes to a wire rack or paper towel-lined plate. If you are cooking multiple batches, keep finished croquettes warm in a low oven (around 200°F / 95°C) while you air fry the rest.

Step 8: Serve with an optional dipping sauce

If you are making the quick garlic-herb dipping sauce, stir together the mayonnaise or Greek yogurt, lemon juice, grated garlic, chopped herbs, salt, and pepper in a small bowl. Adjust seasoning to taste.

Serve the hot potato croquettes right away, sprinkled with a little extra parsley or green onion if you like. Offer the garlic-herb sauce, ketchup, or your favorite dip on the side. Enjoy them as a snack, appetizer, or a cozy side dish alongside roasted meats, salads, or vegetables.

Pro Tips

• Use the right potatoes: Russet or Yukon Gold potatoes give the best balance of fluffy interior and structure so the croquettes hold their shape.
• Dry the potatoes well: Letting the potatoes steam in the hot pot after draining removes excess moisture, which helps keep the croquettes from becoming gummy or falling apart.
• Chill before shaping and cooking: A firm, chilled potato mixture and a short chill after breading make the logs much easier to handle and reduce cracking.
• Do not overcrowd the air fryer: Leaving space between croquettes allows hot air to circulate and creates that deep, even crunch.
• Season all the layers: Season the potato mixture and the breadcrumbs so every bite is flavorful, not just the coating.

Variations

• Cheese-stuffed croquettes: Press a small cube of mozzarella or cheddar into the center of each potato portion before shaping into logs, sealing well so the cheese does not leak as it melts.
• Herb and garlic boost: Add an extra minced garlic clove and a mix of fresh herbs such as chives, thyme, or dill to the potato base for a more aromatic version.
• Spicy version: Stir 1/4–1/2 tsp cayenne pepper or chili flakes into the potato mixture and add a pinch to the breadcrumbs for a gentle, warming heat.

Storage & Make-Ahead

The croquettes are best fresh from the air fryer, but they store and reheat well. To refrigerate, let cooked croquettes cool completely, then place them in an airtight container with parchment between layers. Refrigerate for up to 3 days. Reheat in a preheated air fryer at 350°F (175°C) for 5–7 minutes, or until hot and crisp again.

For longer storage, freeze the croquettes after breading but before cooking. Arrange them on a tray in a single layer and freeze until solid, then transfer to a freezer bag or container for up to 2 months. Air fry from frozen at 375°F (190°C) for 12–15 minutes, turning once, until golden and heated through.

Nutrition (per serving)

Approximate values per serving (about 5 croquettes, without dipping sauce): 300–330 calories, 7 g protein, 38 g carbohydrates, 14 g fat, 3 g saturated fat, 2 g fiber, 650 mg sodium. Actual values will vary based on exact ingredients, whether you use Parmesan, and how much oil spray you apply.