Cheesy Mashed-Potato Croquettes

Recipe at a glance

Cheesy Mashed-Potato Croquettes gives holiday food a distinct second meal instead of simply reheating the original plate. Food Network’s collection of post-Thanksgiving ideas shows how turkey, stuffing, potatoes, vegetables and cranberry sauce can move into casseroles, sandwiches, soups, snacks and other formats; this version is an original formulation built around 3 cups cold mashed potatoes. ^[1]

Yield: 16 croquettes. Preparation time: 30 minutes plus chilling. Cooking time: 20 minutes. Use leftovers that were refrigerated promptly. FoodSafety.gov lists cooked meat and poultry leftovers at three to four days in a refrigerator kept at 40°F or below. ^[2]

Ingredients

1. 3 cups cold mashed potatoes 2. 1 egg yolk 3. 1/3 cup flour 4. 2 scallions, sliced 5. 4 ounces cheddar cut into 16 cubes 6. 1/2 cup flour for coating 7. 2 eggs, beaten 8. 1 1/2 cups panko 9. oil spray or frying oil ^[1]

How to make cheesy mashed-potato croquettes

1. Mix potatoes, yolk, 1/3 cup flour and scallions; chill until firm. 2. Divide into 16 portions, place cheddar in each center and seal completely. 3. Coat each piece in flour, beaten egg and panko. ^[1]

4. Bake at 425°F with oil spray for about 20 minutes, turning once, or shallow-fry until golden. 5. Heat until the centers reach 165°F, then rest briefly before serving. ^{[1] [2]}

Make-ahead, storage and useful substitutions

Very soft potatoes may need extra flour, added one tablespoon at a time. Chilling after shaping reduces splits. Use mozzarella, pepper Jack or leftover chopped ham in the center. ^[1]

Refrigerate cheesy mashed-potato croquettes within two hours in shallow covered containers. Count storage time from when the original Thanksgiving food was first refrigerated, not from when it was transformed into this recipe. Eat refrigerated cooked turkey and other perishable leftovers within three to four days, or freeze sooner. Reheat hot portions to 165°F and discard food that has spent too long at room temperature. ^[2]