This recipe is great for leftover mashed potatoes. I found it on Taste of Home. You can get the original recipe HERE. You can’t even tell you used leftover mashed potatoes. The croquettes are pretty indulgent with bacon, cheese, butter & Ritz crackers. Then dip them in your favourite sauce. What’s not to love?
LEVEL OF DIFFICULTY – EASY – MODERATE
- Steps: 3
- Rating: Easy
- 30 min. prep time
- Rating: Easy
- Ingredients & availability
- 11-12 ingredients
- All ingredients you can easily find at any grocery store
- Rating: Moderate
- Mixing bowls
- Cheese grater
- Measuring spoons/cups
- Parchment paper
- Baking sheet
Time: ~ 30 min. prep + chilling (2 hours) + 20 min. bake = ~ 2 hours + 50 min.
Servings: ~5 dozen
Calories/serving: ~ 50/croquette
- 4 cups cold mashed potatoes (with added milk and butter)
- 6 bacon strips, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 2 large eggs, lightly beaten
- 1/4 cup sour cream
- 1 tablespoon minced chives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 40 Ritz crackers, crushed
- 1/4 cup butter, melted
- 1 teaspoon paprika
- Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing
- In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment paper-lined baking sheets.
- Cover and refrigerate for 2 hours or overnight.
- Combine butter and paprika; drizzle over croquettes. Bake at 375F until golden brown, 18-20 minutes. Serve with dipping sauce of your choice.
Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.