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mashed potato balls on a blue plate with a dip

Cheesy Potato Croquettes

I hope you try Grown In Idaho's mashed Potatoes. Just add water and it only takes a few minutes in the microwave. This potato croquettes recipe is so easy and is a great way to add veggies to your meal. It's also one of my favorite left over mashed potato recipes.
Prep Time 10 minutes
Cook Time 20 minutes


  • 12 oz frozen Lamb Weston Homestyle Mashed Potatoes
  • 1 egg yolk
  • cup parmesan cheese shredded
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • ¼ tsp black pepper
  • 2 tbs fresh spinach chopped
  • 2 tbs bread crumbs
  • ½ cup cheddar cheese small cubed
  • 1 egg beaten
  • 1 cup Italian breadcrumbs
  • ¼ cup olive oil for frying (may sub, coconut,vegetable, canola or any other frying oil)


  • Place frozen potato discs in a microwave safe dish, with ¼ cup water and microwave on high for 4 minutes. When done, give them a stir and microwave for another four minutes. Refrigerator until mashed potatoes are cool.
  • In a large bowl, combine cooled mashed potatoes with shredded parmesan cheese, spinach, egg yolk, 2 tbs bread crumbs, salt, pepper, garlic powder and paprika. Stir until ingredients are thoroughly mixed.
  • Place beaten eggs and breadcrumbs in separate shallow bowls.
  • Form potato mixture into 1 ½-inch balls. Then, stuff it with small cheese cube, making sure the ball is fully sealed.
  • Roll the potato ball in the beaten egg, then roll in the breadcrumbs. Repeat until all potato balls are coated.
  • Heat oil in a pan, and shallow fry the croquettes until golden on all sides. (about 2-3 minutes). Remove from oil, allowing the croquettes to cool.


If air frying, cook at 390F for 10-12 minutes. Make sure to shake the basket half way through cooking time.