📝 About This Recipe
Inspired by the classic French 'Croquettes de Pommes de Terre,' these bites feature a cloud-like interior of buttery mashed potatoes encased in a shatteringly crisp panko shell. Infused with nutty Gruyère cheese and fresh chives, they offer a sophisticated balance of textures that elevates the humble potato to gourmet status. Perfectly golden and impossibly creamy, they are the ultimate crowd-pleasing side dish for any elegant dinner or festive gathering.
🥗 Ingredients
Potato Base
- 2 pounds Russet Potatoes (peeled and cut into 1-inch chunks)
- 3 tablespoons Unsalted Butter (at room temperature)
- 1/4 cups Heavy Cream (warmed)
- 2 Egg Yolks (large, beaten)
- 1/2 cups Gruyère Cheese (finely grated)
- 2 tablespoons Fresh Chives (finely minced)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Kosher Salt (plus more for boiling water)
- 1/2 teaspoon White Pepper (ground)
Breading and Frying
- 1/2 cups All-Purpose Flour (for dredging)
- 2 Whole Eggs (beaten with 1 tablespoon of water)
- 1.5 cups Panko Breadcrumbs (Japanese style for extra crunch)
- 1/2 teaspoon Garlic Powder (mixed into breadcrumbs)
- 3 cups Vegetable Oil (for frying (neutral oil like canola or grapeseed))
👨🍳 Instructions
-
1
Place the potato chunks in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt and bring to a boil over high heat.
-
2
Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Do not overcook or they will become watery.
-
3
Drain the potatoes thoroughly in a colander. Return them to the warm pot for 2 minutes over very low heat, shaking the pan to steam off any remaining moisture.
-
4
Pass the potatoes through a potato ricer or food mill into a large mixing bowl to ensure a perfectly smooth, lump-free texture.
-
5
While the potatoes are hot, fold in the butter, warm heavy cream, salt, white pepper, and nutmeg until fully incorporated and silky.
-
6
Allow the mixture to cool slightly for 5 minutes, then stir in the egg yolks, grated Gruyère, and minced chives. Mix until the cheese just begins to melt.
-
7
Spread the potato mixture onto a parchment-lined baking sheet and refrigerate for at least 1 hour (or up to overnight). This step is crucial for the croquettes to hold their shape during frying.
-
8
Once chilled and firm, scoop about 2 tablespoons of the mixture and roll into cylinders (roughly 2 inches long) or spheres with lightly floured hands.
-
9
Set up a dredging station with three shallow bowls: one with flour, one with the egg wash, and one with the seasoned panko breadcrumbs.
-
10
Dredge each potato roll in flour (shaking off excess), dip into the egg wash, and finally coat thoroughly in the panko, pressing gently so the crumbs adhere.
-
11
In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
-
12
Fry the croquettes in batches of 4-5 to avoid crowding. Cook for 3-4 minutes, turning occasionally with a slotted spoon, until they are deep golden brown and crispy.
-
13
Remove the croquettes and drain on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle with a tiny pinch of salt while hot.
-
14
Serve immediately while the center is molten and the exterior is crunchy.
💡 Chef's Tips
Use Russet potatoes specifically; their high starch content creates the fluffy interior needed for a stable croquette. Ensure the potato mixture is completely cold before shaping; if the potatoes are warm, the croquettes may burst in the oil. Don't skip the potato ricer—mashing by hand often leaves lumps that ruin the 'velvet' mouthfeel. If the oil temperature drops below 350°F, the croquettes will absorb too much oil and become greasy; always wait for the oil to return to temperature between batches. To prevent bursting, make sure there are no air pockets or cracks when shaping the potato cylinders.
🍽️ Serving Suggestions
Serve alongside a classic Roasted Chicken or Filet Mignon for a sophisticated dinner. Pair with a side of zesty Garlic Aioli or a Spicy Remoulade for dipping. Accompany with a crisp, dry White Wine like a Sauvignon Blanc or a light Pinot Grigio. Serve as a tapas-style appetizer with a side of pickled cornichons and spicy mustard. Add a fresh arugula salad with a lemon vinaigrette to cut through the richness of the fried potato.