📝 About This Recipe
Transform humble mashed potatoes into a magical, crunchy adventure that even the pickiest eaters will adore. These croquettes feature a velvety, buttery interior spiked with mild cheddar, encased in a shatteringly crisp panko crust. Perfectly sized for little hands, they offer a delightful contrast of textures that makes them the ultimate kid-friendly finger food.
🥗 Ingredients
The Potato Base
- 1.5 pounds Russet potatoes (peeled and cubed into 1-inch pieces)
- 2 tablespoons Unsalted butter (at room temperature)
- 1/2 cup Mild cheddar cheese (finely shredded)
- 2 tablespoons Whole milk (warm)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt (plus more for boiling water)
- 1/4 teaspoon Black pepper (optional)
The Breading Station
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten well)
- 1.5 cups Panko breadcrumbs (for extra crunch)
- 1/4 teaspoon Paprika (for golden color)
- 2 cups Vegetable oil (for shallow frying)
Honey-Mustard Dipping Sauce
- 1/4 cup Mayonnaise
- 1 tablespoon Yellow mustard
- 1 tablespoon Honey
- 1/2 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt.
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2
Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until the potatoes are fork-tender.
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3
Drain the potatoes thoroughly and return them to the warm pot for 1 minute to allow excess steam to evaporate; dry potatoes make better croquettes!
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4
Mash the potatoes until completely smooth using a ricer or potato masher. Stir in the butter, warm milk, garlic powder, salt, pepper, and shredded cheddar until well combined.
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5
Spread the mashed potato mixture onto a baking sheet and let it cool. Refrigerate for at least 30 minutes; cold dough is much easier to shape.
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6
While the potatoes chill, prepare the dipping sauce by whisking together the mayonnaise, mustard, honey, and lemon juice in a small bowl. Set aside.
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7
Set up your breading station: one bowl with flour, one with the beaten eggs, and one with panko mixed with paprika.
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8
Scoop about 2 tablespoons of the chilled potato mixture and roll into a cylinder shape (about 2 inches long) or a small ball.
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9
Dredge each croquette in flour (shake off excess), dip into the egg wash, and finally roll in the panko, pressing gently to adhere.
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10
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C) or until a breadcrumb sizzles instantly when dropped in.
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11
Fry the croquettes in batches for 2-3 minutes per side, turning carefully with tongs until they are deep golden brown all over.
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12
Transfer the finished croquettes to a wire rack or paper towel-lined plate to drain. Season with a tiny pinch of salt while hot.
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13
Serve warm with the honey-mustard dip on the side for a perfect crunch-and-dip experience.
💡 Chef's Tips
Always chill the potato mixture before shaping; this prevents them from falling apart in the hot oil. Use Russet potatoes for the fluffiest interior, as waxy potatoes can become gummy when mashed. For a healthier twist, you can spray them with oil and air-fry at 400°F for 10-12 minutes until crisp. If the cheese is leaking out during frying, ensure your panko coating is thorough and has no gaps. To make ahead, freeze the breaded (unfried) croquettes on a tray, then transfer to a bag for up to a month.
🍽️ Serving Suggestions
Serve alongside crisp apple slices or carrot sticks for a balanced kids' meal. Pair with a glass of cold milk or a fruit-infused sparkling water. These make a great side dish for simple grilled chicken strips or fish sticks. Add a small side of steamed peas or corn to add a pop of color to the plate. For an adult-friendly version, add a pinch of cayenne to the dipping sauce.