Ingredients
Scale
- 2 lb Russet potatoes (or Yukon gold) (about 4 potatoes)
- 4 cloves garlic (smashed)
- 2 tablespoons salt
- 1/4 cup cream cheese
- 2 tablespoons butter
- ¼ tsp black pepper
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 tsp salt
- 2 cups breadcrumbs
- Mozzarella (cut into 1-inch cubes)
Instructions
- Peel and chop the potatoes into 1-inch cubes. Add them to a large pot with the smashed garlic and salt.
- Cover the potatoes with cold water and bring to a boil. Reduce the heat and simmer for 15 minutes until tender.
- Drain the water and remove the garlic. Add the cream cheese, butter, and black pepper to the potatoes. Mash everything together, but be careful not to overmix. The texture should remain chunky.
- In a shallow dish, whisk the eggs, flour, and salt until smooth.
- In another shallow dish, add the breadcrumbs.
- Take a ball of the mashed potato mixture (about 1/2 cup) and press a cube of cheese into the center. Dip it in the egg wash, then coat it with breadcrumbs. Repeat this until you’ve used up all the potato mixture.
- Heat 1 inch of oil in a pan to 350°F. Cook the croquettes for 2-3 minutes on each side until they are golden brown. Serve hot with gravy or ketchup.
Notes
For extra flavor, serve with dipping sauces like ranch, marinara, or spicy aioli.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croquette
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg