Crispy Mashed Potato Croquettes With Smoked Paprika Cheddar Core

These aren’t your average mashed potatoes! We’re taking comfort food to the next level with these incredibly crispy mashed potato croquettes. Each golden-brown bite reveals a molten, smoky cheddar core that will have you reaching for more. Perfect as an appetizer, side dish, or even a satisfying snack, these croquettes are surprisingly easy to make and guaranteed to impress. The combination of creamy mashed potatoes, sharp cheddar, and a hint of smoked paprika creates a flavor explosion that’s both comforting and exciting. Get ready to experience mashed potatoes in a whole new way!

You’ll Need These Ingredients

• 1 kg (2.2 lb) Potatoes, peeled and quartered: We recommend using a starchy potato like Russet or Yukon Gold. These varieties mash beautifully and create a fluffy texture essential for the croquettes. Ensure they are peeled thoroughly for a smooth mash.
• 30 g (2 Tbsp) Butter: Unsalted butter is preferred, allowing you to control the saltiness of the final dish. The butter adds richness and helps create a creamy, smooth mashed potato base.
• 120 ml (½ cup) Whole Milk: Whole milk provides the necessary moisture and fat content for a luxurious mash. You can use other milks, but whole milk will yield the best texture.
• 1 tsp Salt: Essential for seasoning the mashed potatoes and enhancing all the other flavors. We recommend using fine sea salt for even distribution.
• ½ tsp Black Pepper: Freshly ground black pepper adds a subtle spice and depth of flavor.
• ½ tsp Smoked Paprika, plus extra for coating: Smoked paprika is the star of the show, lending a warm, smoky flavor to both the mashed potatoes and the cheddar core. Use a good quality smoked paprika for the best results.
• 100 g (1 cup) Sharp Cheddar Cheese, grated: Sharp cheddar provides a bold, tangy flavor that complements the potatoes and smoked paprika perfectly. Grate the cheese yourself for optimal melting and flavor.
• 2 Tbsp Fresh Parsley, finely chopped, plus extra for garnish: Fresh parsley adds a bright, herbaceous note to the mashed potatoes and a pop of color as a garnish.
• 1 Tbsp Fresh Chives, minced, plus extra for garnish: Similar to parsley, chives contribute a delicate onion flavor and visual appeal.
• 150 g (1 ¼ cup) All-Purpose Flour, plus extra for dusting: All-purpose flour is used to create a light coating that helps the croquettes hold their shape and become extra crispy.
• 2 Large Eggs, beaten: Beaten eggs act as a binder, helping the flour adhere to the croquettes and creating a golden-brown crust.
• 200 g (2 cups) Panko Breadcrumbs: Panko breadcrumbs are larger and flakier than regular breadcrumbs, resulting in a super crispy coating.
• Vegetable Oil for Deep-Frying: Choose a neutral-flavored vegetable oil with a high smoke point, such as canola or sunflower oil. You’ll need enough oil to reach a depth of about 2 cm (¾ inch) in your deep-frying pan.
• 2 Tbsp Olive Oil, mixed with 1 tsp chopped parsley for drizzle: A simple drizzle of parsley-infused olive oil adds a final touch of flavor and visual appeal.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Cheddar Cheese: Monterey Jack, Colby Jack, or even a mild Gruyere can be used in place of cheddar.
• Whole Milk: Half-and-half or even heavy cream can be used for an even richer mash, but reduce the amount slightly.
• Panko Breadcrumbs: Regular breadcrumbs can be used, but the coating won’t be as crispy.
• Smoked Paprika: If you don’t have smoked paprika, you can use regular paprika, but the smoky flavor will be missing. A pinch of cayenne pepper can add a little heat.

Crafting the Perfect Croquette: A Step-by-Step Guide

1. Boil and Mash the Potatoes: Begin by peeling and quartering your potatoes. Place them in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender, approximately 15 minutes. The salt is crucial here – it seasons the potatoes from the inside out. Once cooked, drain the potatoes thoroughly and return them to the warm pot. This helps evaporate any excess moisture. Add the butter, milk, ½ teaspoon of smoked paprika, salt, and pepper. Mash everything together until incredibly smooth. A smooth mash is key to a cohesive croquette. Allow the mashed potatoes to cool completely. This prevents the cheese from melting prematurely during shaping.
2. Prepare the Smoked Paprika Cheddar Core: While the potatoes cool, create the flavorful center. In a small bowl, combine the grated cheddar cheese with a pinch of smoked paprika. Mix well to ensure the paprika is evenly distributed. Roll the mixture into 12 approximately 15g (½ oz) balls. The size is important for even cooking. Place these cheese balls on a plate or tray and refrigerate for at least 10 minutes. Chilling them firms them up, making them easier to handle during assembly.
3. Shape the Croquettes: Divide the cooled mashed potatoes into 12 equal portions. Lightly flour a clean work surface. Flatten each potato portion into a disc. Place a chilled cheddar ball in the center of each disc. Carefully wrap the mashed potato around the cheese, sealing it completely to form a smooth, oval-shaped croquette. Ensure there are no cracks or openings, as this could cause the cheese to leak during frying.
4. Set Up the Coating Station: This is where the crispy exterior comes to life. Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs with a sprinkle of smoked paprika. The paprika in the panko adds another layer of smoky flavor and beautiful color.
5. Coat the Croquettes: One by one, roll each croquette in the flour, ensuring it’s fully coated. This helps the egg adhere. Next, dip the floured croquette into the beaten egg, allowing any excess to drip off. Finally, coat the croquette thoroughly with the seasoned panko breadcrumbs, pressing gently to ensure they stick. Place the coated croquettes on a clean tray, leaving some space between them.
6. Fry to Golden Perfection: Heat the vegetable oil in a deep pan or fryer to 180°C (350°F). Use a thermometer to ensure the oil is at the correct temperature – too low, and the croquettes will be greasy; too high, and they’ll burn. Carefully lower the croquettes into the hot oil in batches, avoiding overcrowding the pan. Fry for approximately 4-5 minutes per batch, turning once halfway through, until they are golden brown and beautifully crisp.
7. Drain and Serve: Remove the fried croquettes with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Keep the fried croquettes warm while you finish frying the remaining batches.

The Secret to Extra-Crispy Croquettes

The key to achieving that irresistible crunch lies in the panko breadcrumbs. Unlike regular breadcrumbs, panko is made from crustless white bread and has a lighter, flakier texture. This results in a significantly crispier coating when fried. Double-coating the croquettes (flour, egg, panko, then repeating the panko coating) can also elevate the crispiness, but isn’t essential.

Choosing the Right Potatoes

While any potato can technically be used, starchy potatoes like Russets or Yukon Golds are ideal for mashed potato croquettes. These varieties have a higher starch content, resulting in a fluffier, smoother mash that holds its shape well. Avoid waxy potatoes, as they tend to become gluey when mashed.

Flavor Variations: Beyond Smoked Paprika Cheddar

Don’t be afraid to experiment with different flavor combinations! Try using different cheeses like Gruyère, Monterey Jack, or even a spicy pepper jack. You can also add finely chopped herbs, roasted garlic, or sautéed mushrooms to the mashed potatoes for extra depth of flavor. A touch of Dijon mustard in the mash can also add a lovely tang.

Why Croquettes? A History of Resourcefulness

Croquettes have a fascinating history rooted in resourcefulness. Originating in France in the 17th century, they were a clever way to use up leftover meats and vegetables. The process of binding these remnants with a béchamel sauce, forming them into shapes, and then frying them created a delicious and satisfying dish. Our version, using mashed potatoes and cheese, continues this tradition of transforming simple ingredients into something truly special.

Serving Suggestions & Accompaniments

These crispy mashed potato croquettes are delicious on their own as an appetizer or snack. However, they also pair beautifully with a variety of accompaniments. Consider serving them with a dollop of sour cream or crème fraîche, a vibrant aioli, or a tangy dipping sauce. A simple green salad provides a refreshing contrast to the richness of the croquettes. They also make a fantastic side dish for roasted meats or grilled vegetables.

Frequently Asked Questions (FAQ)

• Can I make these ahead of time? Yes, you can prepare the croquettes up to the coating stage and refrigerate them for up to 24 hours. Fry them just before serving.
• Can I bake these instead of frying? While frying yields the crispiest results, you can bake the coated croquettes at 200°C (400°F) for 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
• What if I don’t have panko breadcrumbs? You can use regular breadcrumbs, but the texture won’t be as light and crispy.

These Crispy Mashed Potato Croquettes with Smoked Paprika Cheddar Core are a delightful treat that’s sure to impress. Don’t forget to save this recipe to Pinterest for later!

crispy mashed potato croquettes

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• Author: Rachel Thompson
• Total Time: 40 minutes
• Yield: 12 croquettes 1x
• Diet: General

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Description

These crispy mashed potato croquettes feature a molten, smoky cheddar core, offering a comforting and exciting twist on a classic comfort food. They are perfect as an appetizer, side dish, or snack.

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Ingredients

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• 1000 g (2.2 lb) Potatoes, peeled and quartered
• 30 g (2 Tbsp) Butter
• 120 ml (½ cup) Whole Milk
• 1 tsp Salt
• ½ tsp Black Pepper
• ½ tsp Smoked Paprika, plus extra for coating
• 100 g (1 cup) Sharp Cheddar Cheese, grated
• 2 Tbsp Fresh Parsley, finely chopped
• 1 Tbsp Fresh Chives, minced
• 150 g (1 ¼ cup) All-Purpose Flour, plus extra for dusting
• 2 Large Eggs, beaten
• 200 g (2 cups) Panko Breadcrumbs
• Vegetable Oil for Deep-Frying
• 2 Tbsp Olive Oil, mixed with 1 tsp chopped parsley for drizzle

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Instructions

1. Boil and Mash Potatoes: Boil potatoes until tender, drain, and mash with butter, milk, smoked paprika, salt, and pepper until smooth. Cool completely.
2. Prepare Cheddar Core: Combine cheddar and smoked paprika, roll into 12 balls, and chill.
3. Shape Croquettes: Divide potatoes, flatten, fill with cheese, and seal into oval shapes.
4. Set Up Coating: Prepare flour, egg, and panko breadcrumb stations.
5. Coat Croquettes: Roll in flour, dip in egg, and coat with panko.
6. Fry to Perfection: Fry in hot oil until golden brown and crispy.
7. Drain and Serve: Drain on paper towels and serve drizzled with parsley-infused olive oil.

Notes

For extra crispiness, consider double-coating the croquettes with panko breadcrumbs. Starchy potatoes like Russets or Yukon Golds yield the best texture.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Deep-Frying
• Cuisine: American

Nutrition

• Serving Size: 3 croquettes
• Calories: 250 kcal
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 40 mg