Kittencal's Baked Cheesy Mashed Potato Patties/Croquettes
Since I make these all the time I really don't even bother to measure, the ingredient amounts listed are close to the amounts I usually use you can adjust the amounts to taste, I have left the Parmesan as optional I like to add it in --- for the best texture the potatoes must be russet and they should be oven-baked --- I have use panko in place of the butter crackers but I think the crackers give a better taste --- yield is only estimated depending on the size you make the croquettes --- you may make the mashed potato mixture up to 24 hours in advance and refrigerate until ready to roll and bake ----- you will love these!
- Ready In:
- 3 large russet potatoes (or use 4 medium)
- 2 cups cheddar cheese, shredded
- 1⁄4 cup butter, cubed
- 1 -2 green onion, finely chopped
- 1⁄4 cup fresh parsley, finely chopped
- 1 1⁄2 teaspoons seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
- 1 teaspoon black pepper
- 1 pinch cayenne pepper
- 1⁄2 teaspoon garlic powder (can use more) (optional)
- 1 teaspoon onion powder
- 1⁄4 cup parmesan cheese (optional)
- 1 large egg, slightly beaten
- 2 1⁄2 cups crushed Ritz crackers
- Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
- Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
- At this point you may refrigerate for 1-2 hours.
- Shape about 3 tablespoons of mixture into a ball.
- Roll into the cracker crumbs and place on a baking sheet.
- Press down with hands to flatten just slightly.
- Repeat with remaining mixture.
- Set oven to 375 degrees and bake for about 30 minutes or until golden brown.
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These were really good. The flavor and texture was very very good. Two changes I would make to the recipe. I would lower the amount of seasoning salt to 1 tsp or maybe 1 1/2 tsp and up the baking temp to 400 or 425 to really give the outside a golden brown and a little crunch. Outside of that, this will become a keeper! Thanks for the recipe.1Reply