My son was invited to a “Friendsgiving” this year and he was so excited. He volunteered to bring the mashed potatoes as he was told the host would provide the turkey, Brussels sprouts, and tableware. Super! I love mashed potatoes and they are easy to transport and keep warm in a slow cooker.
We made 5 lbs. of potatoes for 15-18 people. He came home with about 3 1/2-4 lbs of potatoes. Oops! What happened? I thought there would be gravy with the turkey. Nope. Nothing. So plain mashed potatoes are not a great dish. But, I was also a bit secretly happy because I had all the mashed potatoes to make into new dishes!
Verdict: These are so good! Nice and crispy on the outside and fluffy and tasty on the inside. I just added a dollop of sour cream to ours but you can add whatever you like as a side. Ranch dressing, apple sauce (yes, I served dishes of applesauce on the side too), hot sauce, or blue cheese dressing are all delicious on these crispy bites.
Leftover Mashed Potatoes: Ham and Cheese Croquettes
- 2 cups leftover mashed potatoes
- 1 cup ham, finely diced
- 1 cup sharp cheddar cheese, finely shredded
- 2 tablespoons chives, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 cup+ flour
- ½ cup vegetable or canola oil for frying
- Add mashed potatoes, ham, cheese, garlic powder, chives and ½ cup flour to a large bowl. Stir together with a spoon until well blended.
- Flour your hands and divide the potato mixture into 16 small flat disks, about half an inch thick. TIP – use a scoop to get perfectly even portions.
- Heat oil in a heavy bottomed pan.
- Fry the croquettes in batches of 4-6 per batch. Do not overcrowd the pan or let the croquesttes touch. Cook about 4 minutes per side or until golden brown on both sides. Transfer to a paper towel lined plate to absorb extra grease. If pan gets too hot or starts to smoke remove pan from burner until it cools down. You do NOT want burnt oil or croquettes. Turn down oil if needed to keep oil cool enough.