Potato Croquettes, Leftover Mashed Potato Glory

Potato Croquettes--a deliciously decadent way to use leftover mashed potatoes!

Continuing with our series on American Classics, we turn our attention to mashed potatoes.  Claire maintains that she has not found a potato varietal stateside that mimics the light, fluffy mash of her youth in London, poor lass.  Since I have Irish American roots,  a serious love affair with carbs, and no childhood idyllic notion of root vegetables, mashed potatoes practically flow through my veins. 

I'm not going to give you a mashed potato recipe; I grant you more culinary credit than that.  I am going to suggest a few interesting variations on the traditional, and then share a recipe on what to do with leftover mashed spuds--if you have any, which at my table is never a given.

The variations:

• In place of butter, use cream cheese or mascarpone.
• In place of milk, use buttermilk or yogurt.
• In place of both, use sour cream.

  For some interesting flavor twists, add any one of the following:

• roasted garlic
• horseradish
• grated cheese (sharp cheddar or Parmesan)
• grainy dijon mustard
• chopped scallions
• pesto
• Wasabi

And now for the recipe:

Potato Croquettes.  My daughter and I have had an ongoing obsession with these since lunching at Positano Coast some time ago and sampling theirs.

These balls of mashed potatoes, breaded and deep fried, sprinkled with cheese and served with pesto dipping sauce are a little trip to spud heaven.

Recently, we had the good fortune to  create a home made version.  Ours were not as pretty, and we didn't have the pesto dip, but these carb-alicious orbs were a great way to use leftover mash, in a way that didn't feel like leftovers. 

Potato Croquettes (makes 8 croquettes, serving 2 or 3)

2 cups leftover mashed potatoes
1 egg
1/2 c panko
1 tsp Beck's Devil Dust (or your favorite spice blend--Old Bay, Lowry's etc.)
Oil for frying

Heaven in a skillet

Crack egg into a small, shallow bowl and mix.  In another medium sized, shallow bowl, pour panko and seasoning; mix.  Wet hands, grab bite sized portion of potato, roll into ball, douse in egg, then coat with panko mixture.  Heat oil in skillet and fry croquettes to a crispy brownness.  Drain on paper towels and enjoy.