Mashed Potatoes Croquettes

With the cost of groceries these days, I wasn’t about to toss a container of leftover mashed potatoes. I do realize croquettes are generally shaped more like a tater tot, but a mashed potato patty just doesn’t sound appetizing. Regardless of what you call them, they are delicious and the perfect accompaniment  for a seared chicken breast, on a bed sautéed Brussel Sprouts, and served with a quick horseradish sauce. Also add whatever cheese you may have in the fridge whether it be gruyere, comté, chèvre, or cheddar. As always the better the ingredients the better the outcome.

1/2 cup (2 oz) gruyère
3 cups (22.5 oz) leftover mashed potatoes
¼ cup (1 oz) All-purpose flour
1 large egg
1 teaspoon chopped fresh thyme or 1/4 teaspoon herbes de Provence
Kosher salt and freshly ground black pepper to taste
Vegetable oil for frying

Preheat oven to 200 degrees F. Line a sheetpan with paper toweling.

In a large bowl, grate the cheese. Add the mashed potatoes and using a fork mash them up well to break up any clumps. Add the flour, egg, and herbes.

Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.  Form the mixture into 12 croquettes (patties).

Heat a large non-stick skillet over medium heat and add the vegetable oil. Fry the croquettes in batches (don’t overcrowd your skillet!) for about 5 minutes per side or until golden brown and completely cooked through. Remove to the sheetpan and place in oven to keep warm until ready to serve.