Crispy Potato Cheese Croquettes

Crispy on the outside and melt-in-your-mouth creamy inside these garlic parmesan potato cheese croquettes have quickly become my go-to for parties and comfort food nights. I serve them as appetizers or pair them with a crisp salad for a full-on indulgent meal and they disappear every time.

I first made these during a family movie night and now we never press play without a batch ready to go.

Ingredients

Step-by-Step Instructions

Boil the Potatoes:

Quarter the potatoes and drop them into a pot of heavily salted water. Boil until fork-tender about fifteen minutes then drain and transfer to a large bowl letting them steam off for a minute to dry.

Mash and Season:

Mash the warm potatoes until completely smooth. Mix in salt garlic powder paprika cornstarch parmesan and pepper until the mixture is evenly seasoned and cohesive.

Make the Garlic Butter Paste:

In a small pan over low heat melt the butter. Add minced garlic and sauté gently until fragrant about one minute. Stir in the milk then remove from heat. Add flour and stir vigorously with a wooden spoon until a thick smooth paste forms.

Combine:

Scoop the garlic butter paste into the mashed potatoes and mix thoroughly until smooth and creamy with no lumps.

Shape:

Take a tablespoon of the mixture and roll it into a ball using your palms. Repeat with the remaining mix and place shaped balls onto a tray.

Chill the Balls:

Place the tray in the fridge for fifteen to twenty minutes so the croquettes firm up and hold their shape during frying.

Fry to Perfection:

Heat neutral oil to three hundred fifty degrees fahrenheit. Carefully lower in a few croquettes at a time and fry for about five minutes until golden brown and crisp on the outside.

Serve and Enjoy:

Serve the croquettes hot topped with a sprinkle of fresh parsley and extra parmesan. These taste amazing with sour cream and chive dip or even a spicy aioli.

Bookmark

My favorite part is the garlic butter paste it’s what gives these croquettes a rich deep flavor. I always remember my kids sneaking extra spoonfuls of mashed potato mix while I roll the balls.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat place them in a hot oven at three hundred fifty degrees until crisp again. For longer storage freeze uncooked or cooked croquettes on a tray then transfer to a freezer bag. Reheat frozen ones directly in a three hundred seventy five degree oven until hot and crispy.

Ingredient Substitutions

If you don’t have golden potatoes use Yukon Gold or Russet for similar creaminess. Swap cornstarch with potato starch or flour. Parmesan can be replaced with cheddar or Pecorino Romano. Chives or green onions work well instead of parsley. Almond or oat milk are solid milk substitutes and gluten free flour works instead of all purpose if needed.

Serving Suggestions

Serve these croquettes alongside grilled meats or roasted vegetables. They also make a crowd pleasing appetizer with dipping sauces like sour cream and chive honey mustard or spicy ketchup.

Bookmark

Cultural Context

Croquettes originated in France but have been embraced in cuisines around the world. This version leans into Italian flavors with parmesan and garlic giving them a unique twist that still feels familiar.

Frequently Asked Questions About Recipes

→ Why are my potato croquettes falling apart while frying?

This usually happens if the mixture is too wet. Dry the potatoes well and chill the shaped croquettes before frying to help them hold their shape.

→ Can I bake or air-fry these instead of deep-frying?

Yes! Bake at 400°F for 20–25 minutes, flipping halfway. Air-fry at 375°F for 12–15 minutes, shaking halfway through.

→ How do I prevent the croquettes from being greasy?

Ensure the oil is hot enough (350°F) before frying. Fry in batches and drain on paper towels to remove excess oil.

→ Can I freeze these croquettes?

Yes, freeze after shaping or cooking. Reheat from frozen at 375°F until heated through and crispy.

→ What can I serve with potato croquettes?

They're delicious with sour cream, chive dip, marinara, or as a side to roasted meats and salads.