If you love crispy, cheesy bites with a hint of holiday charm, you’re going to adore this Mashed Potato Croquettes with Cranberry Mayo Recipe. These golden croquettes take leftover mashed potatoes to a whole new level, combining creamy goodness with a crunchy breadcrumb coating and a zesty, sweet-tart cranberry mayo that’s simply irresistible. Whether you’re entertaining guests or craving a cozy snack, this dish is guaranteed to bring smiles and seconds all around.
Ingredients You’ll Need
Every ingredient here plays a starring role in creating the perfect balance of flavor and texture, from the creamy mashed potatoes to the tangy cranberry mayo. These simple, accessible ingredients come together to make something truly special and delicious.
- 2 cups cold mashed potatoes: The base that keeps these croquettes creamy on the inside and easy to shape.
- 1/2 cup shredded cheddar cheese: Adds rich, melty cheesiness that makes every bite indulgent.
- 1/4 cup grated Parmesan cheese: A sharp, salty kick to deepen the flavor.
- 2 green onions, finely chopped: Bring a fresh, mild oniony brightness without overpowering the dish.
- 1/4 teaspoon garlic powder: Adds subtle warmth and a hint of savory depth.
- 1/4 teaspoon salt: Essential for enhancing all the flavors.
- 1/4 teaspoon black pepper: Offers a gentle, peppery bite for balance.
- 1 large egg: Helps bind the mixture together so the croquettes hold their shape.
- 3/4 cup breadcrumbs (plus more for coating): Crucial for structure and the crispy, golden crust.
- Vegetable oil for frying: Used to create that irresistible crispy exterior.
- 1/2 cup mayonnaise: The creamy base for the luscious cranberry mayo.
- 2 tablespoons cranberry sauce: Sweet and tangy, this adds a beautiful pop of flavor.
- 1 teaspoon Dijon mustard: Provides subtle heat and complexity.
- 1 teaspoon lemon juice: Brightens and lifts the mayo with a fresh zing.
- Salt and pepper to taste: To season the cranberry mayo perfectly.
How to Make Mashed Potato Croquettes with Cranberry Mayo Recipe
Step 1: Prepare the Cranberry Mayo
Start by whisking together mayonnaise, cranberry sauce, Dijon mustard, and lemon juice until smooth and creamy. Season with salt and pepper to taste, then set it aside in the fridge to chill while you make the croquettes. This tangy, colorful sauce pairs beautifully with the crispy croquettes and brings a festive flair.
Step 2: Mix the Croquette Ingredients
In a large bowl, combine the cold mashed potatoes with shredded cheddar, grated Parmesan, chopped green onions, garlic powder, salt, pepper, egg, and the initial 3/4 cup of breadcrumbs. Mix it all together well until the mixture is cohesive and firm enough to shape into croquettes without falling apart.
Step 3: Shape and Coat the Croquettes
Use about two tablespoons of the mixture to form small logs or balls—whichever shape you prefer! Roll each one generously in extra breadcrumbs to ensure a crunchy exterior after frying.
Step 4: Chill for Best Results
Place your coated croquettes on a baking sheet and chill them in the refrigerator for 20 to 30 minutes. This chilling step helps them hold their shape wonderfully while frying, so you get the perfect crispy outside with a smooth, cheesy inside.
Step 5: Fry Until Golden and Crispy
Heat about half an inch of vegetable oil in a skillet over medium heat. Fry the croquettes in batches, turning carefully every 2 to 3 minutes, until they’re golden brown and crunchy all over. Drain the croquettes on paper towels to remove excess oil—this keeps them crisp and light.
How to Serve Mashed Potato Croquettes with Cranberry Mayo Recipe
Garnishes
For a beautiful presentation and a flavor boost, sprinkle some extra chopped green onions or finely chopped fresh herbs like parsley or chives over the croquettes. This simple touch adds a pop of color and fresh aroma that truly elevates the dish.
Side Dishes
These croquettes are fantastic alongside a crisp green salad or roasted vegetables for a balanced meal. You can also serve them as a hearty side dish with roasted turkey, chicken, or ham to bring a homey, comforting vibe to your table.
Creative Ways to Present
If you’re hosting a party or want to impress, serve the croquettes on a wooden board with small bowls of cranberry mayo and other dipping sauces like spicy aioli or garlic ranch. Staking them atop a bed of mixed greens or scattering pomegranate seeds adds holiday magic and festive charm to the presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover croquettes, you can store them in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, layer them between sheets of parchment paper.
Freezing
These croquettes freeze beautifully! After shaping and coating, place them on a tray in a single layer and freeze until firm. Transfer to a freezer bag or container, and freeze for up to 2 months. This is perfect for prepping ahead when you’re short on time.
Reheating
For the crispiest results when reheating, pop the croquettes in an oven or air fryer at 375°F for about 10 minutes or until heated through and crunchy again. Avoid microwaving if you want to maintain that delightful crisp exterior.
FAQs
Can I use fresh potatoes instead of leftover mashed potatoes?
Absolutely! Just make sure your mashed potatoes are cooled completely and on the firmer side so the croquettes hold together well when frying.
Is there a vegetarian or vegan version of this recipe?
For a vegetarian version, this recipe already fits the bill if your cheese is vegetarian-friendly. For vegan, swap the cheeses, egg, and mayo for plant-based alternatives and use a flax egg or aquafaba to bind.
Can I bake the croquettes instead of frying?
Yes! For a lighter option, bake them at 425°F for 15 to 18 minutes, turning halfway through, until golden and crispy.
What other sauces pair well with these croquettes?
Besides cranberry mayo, try garlic aioli, smoky chipotle sauce, or a tangy mustard dip for delicious variety.
How do I make sure the croquettes don’t fall apart during cooking?
Chilling the croquettes before frying is key, as is binding the mixture well with egg and breadcrumbs. Using cold mashed potatoes also helps the mixture stay firm.
Final Thoughts
If you’re looking to brighten up your snack or appetizer game, this Mashed Potato Croquettes with Cranberry Mayo Recipe is a total winner. Crispy on the outside, cheesy and soft on the inside, paired with that tangy cranberry dip, it’s comfort food with a festive twist. Give it a try—you might just find your new favorite finger food for every season.
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Mashed Potato Croquettes with Cranberry Mayo Recipe
- Total Time: 50 minutes
- Yield: 16 croquettes 1x
- Diet: Vegetarian
Description
Crispy on the outside and creamy on the inside, these Mashed Potato Croquettes with Cranberry Mayo make a perfect appetizer or side dish. Packed with cheesy goodness and accented with a zesty cranberry mayo, they are ideal for using up leftover mashed potatoes and adding a festive touch to your meals.
Ingredients
For the croquettes:
- 2 cups cold mashed potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 3/4 cup breadcrumbs (plus more for coating)
- Vegetable oil for frying
For the cranberry mayo:
- 1/2 cup mayonnaise
- 2 tablespoons cranberry sauce (whole berry or jellied)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Make the cranberry mayo: In a small bowl, stir together mayonnaise, cranberry sauce, Dijon mustard, and lemon juice until smooth. Season with salt and pepper to taste. Chill until ready to serve.
- Make the croquettes mixture: In a mixing bowl, combine mashed potatoes, cheddar cheese, Parmesan, green onions, garlic powder, salt, pepper, egg, and 3/4 cup breadcrumbs. Mix until well combined and the mixture is firm enough to shape.
- Shape the croquettes: Scoop about 2 tablespoons of the mixture and form into small logs or balls. Roll each croquette in additional breadcrumbs to coat thoroughly.
- Chill the croquettes: Place the coated croquettes on a baking sheet and chill in the refrigerator for 20–30 minutes. This helps them hold their shape during frying.
- Fry the croquettes: Heat 1/2 inch of vegetable oil in a skillet over medium heat. Fry croquettes in batches for 2–3 minutes per side, or until they turn golden and crispy. Remove them from the oil and drain on paper towels to remove excess oil.
- Serve: Serve the warm croquettes with chilled cranberry mayo for dipping and enjoy.
Notes
- Use leftover mashed potatoes for convenience and better texture.
- For a lighter version, bake croquettes at 425°F for 15–18 minutes instead of frying.
- Add cooked bacon or fresh herbs like parsley or chives for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: American
