Name: Crispy Mashed Potato Cheese Croquettes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: american
Ingredients: For the Mashed Potatoes:; 2 lb Russet or Yukon gold potatoes (about 4); 4 cloves garlic, smashed; 2 tbsp salt (for boiling); ¼ cup cream cheese; 2 tbsp butter; ¼ tsp black pepper; For the Breading:; 2 large eggs; 3 tbsp all-purpose flour; 1 tsp salt; 2 cups breadcrumbs; Mozzarella, cut into 1-inch cubes; For Frying:; Oil for frying (canola or vegetable)

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Golden on the outside, creamy and cheesy on the inside—these Mashed Potato Cheese Croquettes are the ultimate comfort food snack. Made from fluffy mashed potatoes, seasoned with garlic, butter, and cream cheese, and filled with gooey melted mozzarella, these bite-sized delights are breaded and fried until irresistibly crispy. Whether you’re making them for a party, a cozy weekend meal, or just to use up leftover mashed potatoes, this recipe is sure to be a hit.

Crispy Mashed Potato Cheese Croquettes

Why You’ll Love This Recipe

These crispy cheese-filled croquettes are everything you crave in a snack: warm, melty, creamy, crispy, and packed with flavor. The potato mixture is rich and garlicky, while the surprise mozzarella center adds a deliciously melty bite. The breading crisps up beautifully when fried, creating a satisfying texture that pairs perfectly with ketchup, ranch, or gravy. Best of all, they’re made with simple pantry staples and come together with minimal prep.

Ingredients

(tip: you can find a full list of ingredients and measurements in the recipe card below)

For the Mashed Potatoes:

2 lb Russet or Yukon gold potatoes (about 4 potatoes)
4 cloves garlic, smashed
2 tablespoons salt (for boiling water)
¼ cup cream cheese
2 tablespoons butter
¼ teaspoon black pepper

For the Breading:

2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
2 cups breadcrumbs
Mozzarella, cut into 1-inch cubes

For Frying:

Neutral oil for frying (vegetable or canola)

Instructions

Boil the Potatoes:
Peel and chop the potatoes into 1-inch cubes. Add them to a large pot along with the smashed garlic and salt. Cover with cold water and bring to a boil.
Reduce heat and simmer for 15 minutes or until the potatoes are fork-tender.
Mash the Potatoes:
Drain the potatoes and discard the garlic. While still warm, add the cream cheese, butter, and black pepper.
Mash until the mixture is creamy but still a bit chunky—don’t overmix.
Set Up Breading Stations:
In a shallow bowl, whisk together the eggs, flour, and salt until smooth.
Place the breadcrumbs in a separate shallow dish.
Form the Croquettes:
Scoop about ½ cup of mashed potato into your hand. Flatten slightly, then press a cube of mozzarella into the center.
Wrap the potato around the cheese and shape it into a ball or log, sealing the cheese completely.
Dip each croquette into the egg mixture, then roll in breadcrumbs to fully coat.
Fry Until Crispy:
Heat about 1 inch of oil in a skillet to 350°F (175°C).
Fry the croquettes in batches, cooking each side for 2–3 minutes until golden and crisp.
Remove and drain on paper towels.
Serve Hot:
Serve immediately while the cheese is still melty inside. These are amazing with ketchup, aioli, gravy, or your favorite dipping sauce.

Variations

Herb It Up: Mix in fresh chives, parsley, or green onions into the mashed potatoes for added freshness.
Cheese Options: Try sharp cheddar, Monterey Jack, or pepper jack in place of mozzarella for a different flavor profile.
Spicy Version: Add chopped jalapeños to the potato mix or use spicy cheese for a kick.
Make It Gluten-Free: Use gluten-free flour and breadcrumbs to make this suitable for gluten-sensitive diets.
Baked Option: Instead of frying, bake at 400°F for 20–25 minutes, flipping halfway, until golden.

Heating and Storage

To Store: Place leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Reheat in a 375°F oven or air fryer for 10–12 minutes to restore crispiness. Avoid microwaving, as it may soften the coating.
To Freeze: Freeze uncooked breaded croquettes on a baking sheet, then transfer to a zip-top bag. Fry from frozen, adding 1–2 minutes to cooking time.

Frequently Asked Questions

Can I use leftover mashed potatoes for this recipe?

Yes! Just make sure they’re firm enough to shape. You may need to chill them slightly before forming.

What kind of oil is best for frying?

Use a neutral oil with a high smoke point like canola, vegetable, or sunflower oil.

Can I make these ahead of time?

Yes, you can shape and bread them ahead of time and refrigerate until ready to fry (up to 24 hours).

Can I air fry these instead of deep-frying?

Yes, spray them with oil and air fry at 375°F for 12–15 minutes, flipping halfway through.

How do I keep the cheese from leaking out?

Make sure the cheese is fully enclosed in the potato and the breading is even with no gaps.

Can I freeze them after frying?

You can, but they may lose crispiness. Reheat in the oven or air fryer for best results.

What type of potato works best?

Russet potatoes are ideal for a fluffier texture, but Yukon Golds will give a creamier, richer mash.

What dip goes best with these?

Ketchup, spicy mayo, ranch, aioli, or even gravy all work great.

Can I add spices to the mash?

Absolutely—try paprika, garlic powder, or cayenne for more flavor.

Do I need to double bread them?

One coating is usually enough, but for extra crunch, you can dip and bread twice.

Conclusion

These Mashed Potato Cheese Croquettes are crispy, creamy, cheesy perfection—ideal for parties, snack time, or just indulging your carb cravings. They’re simple to make, satisfying to eat, and endlessly customizable based on your favorite ingredients. With a golden crust and a molten cheese center, what more could you want?