Mashed Potato Croquettes with Cranberry Mayo Recipe

Okay, I’ll confess – there was that one Thanksgiving when I *thought* I had the perfect leftover plan. I mean, how hard could it be to turn mashed potatoes into something magical? Well, let’s just say my first batch of croquettes was a bit of a soggy disaster. But here’s the thing, after a bit of trial and error (and some unsolicited advice from my foodie friend Jenna), I stumbled upon the holy grail: Mashed Potato Croquettes with Cranberry Mayo. It’s a quirky twist on a classic, and honestly, it’s become my little tradition to whip these up post-holiday feasting.

Now, this recipe isn’t just for leftover spuds, it’s a comfort food superstar that has earned its stripes at my family table. The crispy exterior gives way to the fluffiest, most buttery mashed potatoes you can imagine, with a tangy cranberry mayo that’ll have you smacking your lips with glee. And you know what? The kids absolutely cheer when they see these golden beauties hit the table.

Ingredients

Let’s get right to it – because honestly, you’re just a few ingredients away from crispy, creamy bliss. And don’t fret if you’re missing something, I’ve got some substitution suggestions coming up for you. (learned this the hard way)

• 3 cups mashed potatoes (the leftovers work wonders)
• 1 large egg, beaten
• 1/2 cup all-purpose flour (gluten-free works too!)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Vegetable oil for frying
• 1/2 cup mayonnaise
• 1/4 cup cranberry sauce (the jellied kind gives a smoother consistency)
• 2 tablespoons orange juice (for a zesty kick)

Instructions

Alright, roll up those sleeves and let’s get to work. (And remember, it’s okay to make a mess – that’s half the fun!) Here’s how to bring these croquettes to life:

1. In a large bowl, mix the mashed potatoes with the beaten egg until well combined.
2. In a shallow dish, whisk together the flour, garlic powder, onion powder, salt, and pepper.
3. In another shallow dish, combine the panko breadcrumbs with grated Parmesan.
4. Shape the mashed potato mixture into small balls, then flatten slightly to form patties.
5. Dredge each patty in the flour mixture, dip into the remaining beaten egg, then coat with the panko mixture. (Pro tip: Keep one hand dry to handle the panko!)
6. Heat the vegetable oil in a large frying pan over medium heat. (You’ll know it’s ready when a breadcrumb sizzles on contact.)
7. Fry the croquettes in batches, being careful not to crowd the pan, until they’re golden brown on both sides.
8. Drain the croquettes on a paper towel-lined plate and sprinkle with a bit more salt while they’re still hot.
9. For the cranberry mayo, simply whisk together the mayonnaise, cranberry sauce, and orange juice until smooth.
10. Serve the croquettes warm with a generous dollop of cranberry mayo on the side.

Tips & Tricks

Now, about those ingredients… Here’s a few nuggets of wisdom to make sure your croquettes are the talk of the table:

• If you’re using leftover mashed potatoes, they might be a bit stiff. Loosen them up with a splash of milk before mixing with the egg.
• No panko? No problem. Regular breadcrumbs can work, but you might not get that signature crunch. (game changer!)
• Want to go the extra mile? Add some finely chopped herbs or cooked bacon bits to the potato mixture for a flavor explosion.

Troubleshooting

Didn’t turn out perfect on the first try? Don’t sweat it – here are some common pitfalls and how to dodge them:

• If your croquettes are falling apart, it might be that your potato mixture is too wet. Try adding a bit more flour to help bind everything together.
• Oil not hot enough? You’ll end up with greasy croquettes. Too hot? Burnt on the outside, cold on the inside. Use a thermometer to keep the oil around 350°F.
• Flavor falling flat? Don’t forget to season your potato mixture well. Salt is your friend here.

Storage Tips

Leftover croquettes (if you have any!) store beautifully. Pop them in an airtight container and they’ll keep in the fridge for up to 3 days. Reheat in the oven for best results – they’ll crisp right back up. (trust me on this)

FAQ

Got questions? I’ve got answers (and a few extra calories listed for good measure).

Q: Can I bake these instead of frying?
A: Absolutely! Place them on a greased baking sheet and bake at 400°F until golden brown. They won’t be quite as crispy, but they’ll still be delicious.

Q: How many calories are in each croquette?
A: Depends on size, but each one is roughly 100-150 calories, not including the cranberry mayo.

Q: Can I use sweet potatoes?
A: Go for it! Sweet potato croquettes are equally scrumptious, and the cranberry mayo complements them beautifully.

As the final touches of cranberry mayo grace these golden-brown delights, I’m reminded of those initial kitchen mishaps that brought me here. Each crispy bite is a testament to the joy of cooking, the beauty of leftovers, and the power of perseverance. Mashed Potato Croquettes with Cranberry Mayo isn’t just a recipe – it’s a cultural story, a narrative of shared tables, laughter-filled kitchens, and the comforting embrace of home-cooked meals.

So, whether it’s the afterglow of a holiday feast or just a weeknight craving, I hope these croquettes find their way into your kitchen and your heart. Remember, when it comes to cooking, the journey is just as delicious as the destination. Happy frying!