Whether you just love crispy poppable bites or have leftover mashed potatoes, these mashed potato croquettes are the perfect easy appetizer. With just seven simple ingredients, you can make these potato bites quickly and with minimal effort.

Mashed potato croquettes on a white plate with mustard

Croquettes are essentially breaded fry balls, and they are the perfect vessel for using leftovers: anything from mac and cheese to spinach artichoke dip to mashed potatoes.

So, let’s reduce food waste in the most delicious way possible and make mashed potato croquettes!

Mashed potato croquettes on a plate with one broken open.

You don’t need much

This is just an overview – jump to the recipe for full instructions and measurements.

Spinach: You always need a little veggie goodness with cheese and potatoes! I recommend fresh spinach.
Mashed Potatoes: You can make your own for this recipe, but what’s really great is using leftover mashed potatoes to make croquettes. Instant potatoes will work, too, but the texture is less fluffy.
The Binders: Eggs and flour make the perfect binding ingredient for these croquettes.
Parmesan: While your potatoes may already have cheese added, you’ll definitely want to add a little more. Try to grate your own to avoid the ant-caking agents commonly found in pre-shredded cheese.
Breadcrumbs: I use pre-made panko breadcrumbs, but you could make your own breadcrumbs or use a different kind.
Oil: I recommend a mild oil like vegetable oil or avocado oil to minimize flavor impacts.

Let’s make them

These simple fried potato balls only take a few minutes to come together, so grab those leftover mashed potatoes, and let’s get rolling!”

Step 1: Cook the Spinach
Heat a dash of oil in a large saute pan over medium heat. Add spinach and cook, stirring often, until spinach has reduced in size, about 3 minutes. Remove from pan and roughly chop spinach.

Step 2: Stir Everything Together
In a large mixing bowl, combine spinach, mashed potatoes, parmesan, 1 tablespoon of flour, and 2 egg yolks.

Mashed potato mixed with cheese and spinach.

Step 3: Prepare Your Prep Station
Prepare a workstation by whisking the 2 remaining egg whites and 1 remaining whole egg in a bowl, placing the flour in a separate bowl, placing the breadcrumbs in a separate bowl, and placing a clean plate at the end.

Step 4: Heat the Oil
Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring the oil level will be high enough to cover the croquettes completely.

Step 5: Roll In The Breading
Working in batches using a fork or tongs, dip each ball into the flour and then the egg, let the excess drip off, and roll in breadcrumbs.

Mashed potato ball being rolled in bread crumbs. — Set the prepared croquettes on a plate until ready to fry.

Step 6: Fry Them
Working in batches, use metal tongs to transfer croquettes to the hot oil. Cook for 5 to 6 minutes or until golden brown and crispy. Transfer the finished croquettes to a wire rack. Serve immediately.

More Ways To Use Leftover Potatoes

If you still have more leftovers, here are some more ideas for how to use them!

Potato Leek Soup is super creamy, thanks to potatoes! Whip this up for the week ahead or on a cold, snowy day.
Mashed Potato Truffles are another fun way to use leftover mashed potatoes! Try one of the three tasty flavors and be amazed!
Sweet Potato Gnocchi is an easy recipe that’s perfect for using your leftover mashed sweet potatoes.

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Leftover Mashed Potato Croquettes

5 from 1 rating

By: Sarah Bond

Prep: 20

Cook: 10

Total: 30

Servings: croquettes

Whether you just love crispy poppable bites or have leftover mashed potatoes, these mashed potato croquettes are the perfect, easy appetizer. With just seven simple ingredients, you can make these quick bites either fried in oil or in the air fryer.

Ingredients

▢ 2 cups fresh spinach, 70 g
▢ 2 cups mashed potatoes, 450 g
▢ ½ cup grated parmesan cheese, 80 g
▢ ½ cup flour + 1 Tbsp, 70 g, can sub gluten-free
▢ 3 large eggs, divided
▢ 1 cup panko breadcrumbs, 110 g, I love using Italian-style panko here, can sub gluten-free
▢ 4 cups vegetable oil, 950 mL

Instructions

Spinach: Heat a dash of oil in a large saute pan over medium heat. Add spinach and cook, stirring often, until spinach has reduced in size, about 3 minutes. Remove from pan and roughly chop spinach.
Stir: In a large mixing bowl, combine spinach, mashed potatoes, parmesan, 1 tablespoon of flour, and 2 of the egg yolks (reserve egg whites for next step).
Prep Station: Prepare a work station by whisking the 2 remaining egg whites and 1 remaining whole egg in a bowl, placing ½ cup of flour in a separate bowl, placing breadcrumbs in a separate bowl, and placing a clean plate at the end.
Oil: Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring oil level will be high enough to completely cover the croquettes.
Roll: Working in batches using a fork or tongs, dip each ball into the flour, then the egg, let excess drip off, then roll in breadcrumbs. Set on a plate until ready to fry.
Fry: Working in batches, transfer croquettes to the hot oil using metal tongs, cooking for 5 to 6 minutes, or until golden brown and crispy. Transfer finished croquettes to a wire rack. Serve immediately.

Notes

Storage: Leftovers can be kept in the fridge for up to 3 days in an air-tight container. I recommend popping them in the air fryer, oven, or toaster oven to re-crisp them before enjoying them again.

How to make mashed potatoes? You can peel, cut, and boil the potatoes and then mash, bake, and then mash them, or microwave them with the skin on (with holes poked in the potatoes), then mash.