Mashed potatoes recipe

Recipes that will teach you how to make mashed potatoes and other potato meals..


Vietnamese Potato Croquettes

 

Vietnamese Potato Croquettes
 
Serves: 4
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This is a Vietnamese recipe utilizing some Southeast Asian ingredients. Potato croquettes made from this recipe are somehow unique because they have the exceptional mixture of lemongrass, curry powder, strong spices and fish sauce. Say goodbye to ordinary potato patties and say hello to these new variation. Serve these potato croquettes as main dish for lunch and dinner. You would certainly enjoy its savory and spicy flavor.
Ingredients
  • 2 russet potatoes (or 1 potato and 1 yam, of equal size)
  • 1 teaspoon salt (5 g)
  • ¼ cup cornstarch (1.25 g)
  • ½ medium onion, minced
  • 1 teaspoon fresh ground black pepper (5 g)
  • 1 teaspoon curry powder (5 g)
  • 1 teaspoon cinnamon (5 g)
  • 1 egg, lightly beaten
  • 4 garlic cloves, minced
  • 3 scallions, minced
  • 2 teaspoons lemongrass, minced (10 g)
  • 1 teaspoon lemon zest (5 ml)
  • 1 teaspoon fish sauce (5 ml)
  • 1 cup panko (90 g)
  • ⅔ cup vegetable oil, for frying (160 ml)
  • Optional: Vietnamese dipping sauce
Instructions
  1. In a food processor, shred potatoes and place in a strainer. Sprinkle with salt and mix well. Place strainer in the sink to drain for 15 minutes.
  2. Combine dry seasonings together in a mixing bowl.
  3. Squeeze the potatoes dry and transfer in the bowl of seasoning. Stir in cornstarch and mix thoroughly. Add all the remaining ingredients and mix well, except for the panko crumbs and oil.
  4. Pour out panko crumbs in a separate bowl. Drop the potato mixture by tablespoonfuls into the panko crumbs and flatten slightly. Roll well to coat all the way around.
  5. Split the oil in half and heat in a pan over moderately high heat. Place patties into the hot oil and flatten the patties with a spatula if necessary: the patties should be about 2 inches across.
  6. Fry until crisp and golden on the bottom, then flip and fry the other side. Add more oil as needed for frying the remaining patties.
  7. Transfer on paper towels to drain oil, and then place on serving plates.
  8. Serve and enjoy its spice!
Notes
You can use soy sauce as an alternative for fish sauce.






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Meat-Stuffed Potato Croquettes Recipe

 

Meat-Stuffed Potato Croquettes Recipe
 
Serves: 6
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Here we have a recipe that’s very fulfilling in your mouths and tummies--Meat-stuffed potato croquettes. They are filled with a lot of meat and spices (picadillo), the perfect combination. You would want to make these your everyday dish. Truly, this recipe would fill you up with a kind of satisfaction that everyone would like to indulge in. You only use 1 cup of picadillo for the 6 croquettes, so you will have a lot of left over picadillo. You can serve the leftover picadillo over rice or make more of the potato mixture to make more croquettes. You wouldn’t wanna wait to try this. Read and follow precisely the steps below.
Ingredients
  • For the filling: 3 lbs ground beef
  • 10 garlic cloves, peeled and minced
  • 1 green bell pepper, cored, seeded, and chopped
  • 2 scallions, trimmed and finely chopped
  • 25 pitted green olives, chopped
  • ½ cup raisins
  • 3 tablespoons capers, drained
  • 2 bay leaves
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 cup tomato sauce
  • ½ cup dry sherry
  • 3 tablespoons olive oil
  • salt
  • For the potato croquettes: 2 lbs russet potatoes, peeled and quartered
  • salt
  • 3 eggs, separated
  • 1 pinch nutmeg
  • ¼ cup fresh parsley, minced
  • vegetable oil
  • 1 cup breadcrumbs
Instructions
  1. First, prepare the PICADILLO FILLING: Mix together beef, garlic, peppers, scallions, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry in a large mixing bowl. Cover and set aside for 30 minutes.
  2. In a large pot, heat oil over medium heat. Cook beef mixture in oil, mashing up meat with the back of a spoon, for 30-40 minutes; Season with salt to desired taste.
  3. Make the CROQUETTES: In a medium pot with cold salted water, bring potatoes to a boil and simmer over medium heat until tender for about 25-30 minutes. Drain potatoes, then mash with a potato masher until smooth. Set aside to cool.
  4. Beat egg yolks into mashed potatoes one at a time, add nutmeg and parsley, and season to taste with salt.
  5. In a separate bowl, Beat egg whites and set aside. In another bowl, pour out bread crumbs.
  6. Scoop one cup of picadillo mixture and set aside.
  7. Spread oil in the palms of your hands, then shape ¼ cup of potato mixture into a ball. Make a deep depression/cavity in the center of each ball, and then flatten each into a 4 inches concave disk with ½ inches thick. Fill the center of each croquette with 1 tablespoon picadillo.
  8. Scoop ½ cup of potato mixture and pour over picadillo filling to cover. Reshape and roll the concave disk into a smooth ball.
  9. Dip and roll ball into bowl of beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo.
  10. In a deep skillet, heat enough amount of oil until it reaches 350 degrees F on a candy thermometer. Fry potato fritters in batches for about 3-4 minutes or until golden brown on each side. Drain on paper towels to remove excess oil.
  11. Serve warm and enjoy!
Notes
Serve with a bowl of sour cream or onion dip for a more flavorful taste!


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Garlic Potato Croquette Recipe

 

Garlic Potato Croquette Recipe
 
Serves: 18
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Here we have another fabulous recipe. Similar to other potato croquettes recipes, its potato mixture/patties are also deep fried, but the spices used in this recipe are in extreme amounts. That is why it’s full of flavor, very yummy and fulfilling in your tummies. Try this garlic potato croquette recipe for a new variety of taste! Serve these croquettes as part of your main dish for dinner.
Ingredients
  • 1 lb cooked and peeled red potatoes (455 g)
  • 10 slices white bread, about ½-inch thick
  • 4 cups warm water (960 ml)
  • 1 cup fresh cilantro, chopped (25 g)
  • 4 -6 fresh Thai red chili peppers (alternatives: 4 -6 Serrano chilies or 4 -6 fresh cayenne peppers )
  • 3 large garlic cloves
  • 1 teaspoon salt (5 g)
  • 1 teaspoon garam masala (5 g)
  • Vegetable oil (for deep frying)
Instructions
  1. Mash potatoes thoroughly in a medium bowl and set aside.
  2. Immerse bread slices into warm water just until moist. Immediately remove slices and press between palms of hands to squeeze out the water completely. Add bread to mashed potatoes.
  3. Place cilantro, chilies and garlic in food processor. Cover and process spices until finely ground; Add to potato-bread mixture; Sprinkle with salt and Garam Masala, then mix well.
  4. Knead potato-bread mixture for 3 to 5 minutes to form a slightly sticky compact dough.
  5. Grease palms of hands with small amount of oil. Divide dough into 18 portions and roll each piece into a ball.
  6. Flatten them into ½-inch patty and set aside.
  7. In a large skillet, heat 2- 3 inches oil over medium high heat until bubbles disappear.
  8. Carefully drop about half of the patties into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown.
  9. Remove with slotted spoon and lay on paper towels to drain.
  10. Serve croquettes and enjoy!


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Twice-cooked Potato croquettes Recipe

Twice-cooked Potato croquettes Recipe
 
Serves: 8
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This is another potato croquette recipe that uses leftover mashed potatoes. This is a no sweat recipe, easily done in 30 minutes. Serve these potato croquettes for dinner and enjoy its cheese and bacon fillings.
Ingredients
  • 2 cups mashed potatoes, leftover and cold (450 g)
  • 3 large eggs
  • ½ cup cheddar cheese, cut into small chunks (65)
  • ¼ cup scallion, minced
  • cup crumble, cooked bacon (155 g)
  • 1 cup flour (110 g)
  • 1 cup panko (60 g)
  • 1 tablespoon kosher salt (15 g)
  • 2 teaspoons black pepper (10 g)
  • Olive oil, for frying
Instructions
  1. Blend mashed potatoes with cheese, crumbled bacons and scallions. If you prefer a rich flavor, add a little of sour cream or cream cheese to the mixture.
  2. Roll the potato mixture into 2 inch round balls.
  3. Combine flour, Panko Crumbs, salt, and Pepper in a shallow bowl. In another shallow bowl, beat the eggs.
  4. Dip each potato croquette in beaten egg and then roll each in the bread crumb mixture to coat evenly. Shake off the excess.
  5. Heat a frying pan with 1.5 inches of olive oil over medium-high heat for one full minute.
  6. Place Croquettes and fry until golden brown on the outside. Remove from pan and drain in strainer lined with paper towel to remove excess oil. Fry croquettes in batches to keep the temperature high and oil clean.
  7. Serve and enjoy!
Notes
Serve with sour cream and chive sauce for tastier results.


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Italian Potato Croquettes Recipe

Italian Potato Croquettes Recipe
 
Serves: 6
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Here, we have another real good recipe that ends up into very delicious croquettes that are made in Italian style. In just one hour you’ll be able to come up with these, and the instructions are very simple. The taste of these Italian potato croquettes will make you think you’re in an Italian restaurant having dinner. They are real good tasting croquettes, enough to fill you up. These are perfect to be served as dinner, also for lunch and don’t forget the Italian sauce. Follow the few quick steps below.
Ingredients
  • 2-3 lbs baking potatoes, peeled and cut into chunks (910 g-1.4 kg)
  • 4 eggs, separated from egg whites
  • ¼ lb prosciutto cotto (cooked ham) cut into ¼-inch dice (115 g)
  • 4 tablespoons butter (60 ml)
  • ¼ cup parmigiano-reggiano cheese, freshly grated (25 g)
  • 3 gratings nutmeg
  • 1 cup flour (110 g)
  • 1 cup fresh breadcrumb (60 g)
  • 2 cups extra virgin olive oil, for frying (480 ml)
Instructions
  1. In a deep, huge pot, bring 8 quarts (7.6 Liters) of water to a boil.
  2. Stir in potatoes and cook them in the boiling water until easily pierced with a paring knife, about 15 minutes.
  3. Drain the potatoes and, while still hot, mash potatoes with a fork. Immediately combine the egg yolks, prosciutto, butter, Parmigiano-Reggiano, and nutmeg. Beat the mixture thoroughly until well blended.
  4. Season potato mixture with salt and pepper.
  5. With moist hands, divide and shape the mixture into golf ball-sized portions with 2-inches in diameter.
  6. On three separate plates, place the flour, egg whites and bread crumbs.
  7. Dip each ball-shaped croquette in each of the plates, starting with the flour, then the egg whites, lastly in the bread crumbs.
  8. In a large skillet, heat the oil. Cook the croquettes in the oil, working in batches to avoid overcrowding the pan, until they are deep golden brown.
  9. Remove croquettes from the pan and place into a plate lined with paper towel.
  10. Serve croquettes immediately and enjoy its Italian taste!


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Baked Potato Croquettes Recipe

Baked Potato Croquettes Recipe
 
Serves: 12
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Here, we have a recipe that teaches you how to make potato croquettes in another approach. If you’re sick with frying, try baking these croquettes and get the same yummy results. They are even crunchier when perfectly baked. Another thing, it’s best to use leftover mashed potatoes in this recipe, or you can still use fresh potatoes but mash them up and chill a day before making the croquettes. This is quite simple; even an amateur cook can do this.
Ingredients
  • 4 cups cold mashed potatoes (900 g)
  • 2 eggs, beaten with a pinch of salt
  • Nutmeg
  • Chopped parsley
  • 1 cup grated cheese (100 g)
  • 2 tablespoons flour (30 g)
  • 2 eggs, beaten with 1 tablespoon water
  • 1 tablespoon oil (15 ml)
  • A pinch of salt
  • 2 cups bread crumbs (120 g)
Instructions
  1. Take out leftover mashed potatoes from refrigerator. (If you’re using fresh potatoes, bring them to a boil until cooked and mashed them up a day before making the croquettes.)
  2. In a separate bowl, beat eggs with grated cheese, flour, parsley, nutmeg and add a little salt.
  3. Combine this mixture into mashed potatoes. Mix well.
  4. Form croquettes from portions of mixture into round-ended cylinders, about 8 cm long and 3 cm in diameter, working with your hands.
  5. Dip each croquette in egg mixture, and then roll in bread crumbs
  6. Arrange croquettes slightly apart in a lightly greased baking sheet or in a shallow baking pan.
  7. Bake in oven and in moderate heat until done, tender inside, crisp and golden outside.
  8. Serve immediately.
Notes
Serve with ketchup or sour cream.


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Potato Cheese Croquettes Recipe

Potato Cheese Croquettes Recipe
 
Serves: 4
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This recipe offers you croquettes that are delicious with steak and strawberries dipped in chocolate. It is necessary to refrigerate these patties ahead of time before frying. Take note that the timing here does not include the chilling time. For best results, you could refrigerate the mixture a night before for 8-10 hours then cook them in the morning. The results are worth the wait. You will be in love with these delicate and cheesy croquettes. So hurry and try this recipe.
Ingredients
  • 2 cups mashed potatoes (450 g)
  • 2 tablespoons minced onions (30 g)
  • 1 egg, slightly beaten
  • 1 cup grated parmesan cheese (100 g)
  • 2 tablespoons parsley, minced (30 g)
  • ¾ cup breadcrumbs (70 g)
  • 2 tablespoons vegetable oil (30 ml)
Instructions
  1. In a medium mixing bowl, combine potato, onions, egg, cheese, and parsley; mix thoroughly.
  2. Shape into thick 8 patties. Refrigerate patties to chill.
  3. Spread bread crumbs into waxed paper.
  4. Dip and roll croquettes in crumbs, turning them to coat evenly; set aside.
  5. Heat vegetable oil in large skillet on moderate heat and fry croquettes in hot oil; cook for about 4 minutes, or until brown on each side.
  6. Serve immediately and enjoy!
Notes
You can use garlic and fresh basil as substitute spices for onions and parsley. Serve croquettes with steak and strawberries that are dipped with chocolate.


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Japanese Potato Croquettes Recipe

Japanese Potato Croquettes Recipe
 
Serves: 6-8
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Japanese Potato croquettes recipe is just like a potato cake recipe that’s made easy. Green leafy vegetables and mushrooms are commonly mixed to the batter of Japanese croquettes. They have high water content and the excess moisture should be squeezed out before adding to the batter. In this recipe, corn is added to the batter which gives this dish its sweet taste and aroma. The panko, Japanese breadcrumbs also gave these potato croquettes its extraordinary crunch. This is a very tasty treat. Simply follow the steps below.
Ingredients
  • 3 -4 cups leftover mashed potatoes (675-900 g)
  • 1 cup corn (175 g)
  • ½ cup flour (75 g)
  • 1 egg, beaten
  • 1 cup panko or Japanese bread crumbs (90 g)
  • Oil (for frying)
Instructions
  1. Mix together mashed potatoes and corn in a mixing bowl.
  2. By using a spoon or an ice cream scoop, shape mixture into patties that are fat but flat.
  3. Dip each patty first in flour, then in a bowl of beaten egg, then in panko.
  4. In a frying pan, fry patties by batches, making sure there is enough oil heated in the pan.
  5. Remove from pans and drain on paper towels.
  6. Serve with Tonkatsu sauce, or other Asian sauce.


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Potato Croquettes Recipe

Potato Croquettes Recipe
 
Serves: 6-8
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Here is how to make potato croquettes traditionally. This recipe has a lot of ingredients but it’s quite simple. As expected, potato croquettes are mixtures of different ingredients like mashed potatoes, eggs, spices, milk and flour. These ingredients are combined to make extraordinary patties that are best served as main dish for lunch and dinner.
Ingredients
  • 2 tablespoons milk (30 ml)
  • Salt
  • ½ teaspoon pepper (2.5 g)
  • ½ teaspoon chopped green onion (2.5 g)
  • 2 egg yolks, beaten
  • 5 tablespoons all-purpose flour (75 g)
  • 4 cups mashed potatoes (900 g)
  • 1 egg
  • Sifted dried breadcrumbs
  • Oil, enough to fill pan ½-inch
Instructions
  1. In a large mixing bowl, stir in milk with salt, pepper, chopped onions, egg yolks, flour and mashed potatoes. Beat thoroughly until well mixed.
  2. Refrigerate to chill for 15 minutes.
  3. Beat one egg in another mixing bowl.
  4. Take out from the refrigerator, spoon and shape using an ice cream scoop. (Skip this step if you are using left-over mashed potatoes that have already been in the fridge).
  5. Immerse each scoop of potato mixture into the beaten egg, and then roll through bread crumbs.
  6. In a large skillet/frying pan, fry each potato croquette in shallow oil until brown on all sides.
  7. Cook in small batches, giving each croquette at least 2 inches of space around it to avoid overcrowding the pan. This prevents the croquettes from crumbling while frying.
  8. Serve and enjoy!
Notes
You can add chopped parsley into the mixture and drizzle with a generous amount of smoke sea salt flakes on top of each croquette.


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