Potato Croquettes

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I made these with the mashed potoates leftover from Thanksgiving and it was yummy! Instead of breadcrumbs, I used panko breadcrumbs and they gave it a little crunch that I don't think plain breadcrumbs would have given them. Panko breadcrumbs are really bland, so I seasoned them with salt, pepper & some grated parmesean cheese. My family devoured them in less than 5 minutes!

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great for leftover potatoes ( i made "make thyme for potatoes" last night, and then fried 'em up for lunch today!!

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My mom used to make these for special occasions, only she shaped them into little logs, like fat breakfast sausages, which I did. I used leftover mashed potatoes (I intentionally made a huge batch which were already infused with butter, half-and-half, salt and pepper. It is very important to use Yukon Gold potatoes instead of Russets, which have no flavor. I used very small Yukon Golds. I followed the recipe but found that it helped to put the pre-formed logs in the freezer before I dipped them into the egg and bread crumbs. Otherwise, they fell apart. Also, I used Panko bread crumbs instead of the regular Italian bread crumbs (I did a head-to-head comparison and the croquettes with the Italian bread crumbs fell apart, while the ones with Panko were awesome. The extremely finely chopped green onions are key to the delicate flavor. Way to go, Paula!!

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I love ordering this side dish but never knew how to make it. The first time I made it and it came out looking perfect and tasted delicious thanks to this great and easy to follow recipe!

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While I didn't use the seasonings outlined (since my mashed potatoes were already made with cilantro and roasted poblano chilies, I can't give it a 5 since I didn't make the recipe as indicated. But was very impressed with the texture and the outcome: moist inside, crunchy outside. Can see this served with a marinara sauce next to it, like mozzarella cheese sticks.

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In my family ,for generations,we add shredded turkey to croquettes b/4 sauteeing.Since my garlic mashed were already a bit soft I didn't add milk.instead added one beaten egg.to the mix instead of dredging in egg then in crumbs. Also used seasoned crumbs from the can. sauteed in batches in just a generous tbls. of veg. oil.turnes out amazing. p.s. it is easier to roll them into thumb shapes in the crumbs.Anyone who likes french fries will love these. just remember to cook well on all sides

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This recipe was soooooooo gooooood and very easy to make. Paula is awesome!!!

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Where are the photos of the recipes for this week? I like to print out the recipes with the pictures when I put them into my recipe file. Please bring the photos back.

Victoria

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As a transplanted child of the south I had forgotten how wonderful these potato croquettes were. They make a frosty morning melt away. To heck with a leftover - I now make the base mashed potatos ahead just so I can make them the next morning. I served them recently to visiting friends and they were the talk of the entire morning! YUM!

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I halved the recipe and it was very good. Reminded me of when I was growing up and my mother used to male potato croquettes with corn and fry them. I love Paula Deen. I watch her every time I can.