July 20, 2013

Loaded Mashed Potato Croquettes


For the past few weeks I haven't gone out on a Friday night -- which makes for GREAT Saturday mornings!  More laundry gets done, more vacuuming gets done, and - most importantly - more cooking gets done! 

I woke up ready to get in the kitchen, and I remembered I had a bag of potatoes from my last grocery purchase.  After searching through the fridge for something to compliment these potatoes, I found bacon, Greek yogurt, and eggs.  For a minute, I wished I had bought scallions or chives, but I went ahead with the recipe anyway.  I started out making patties... I wanted to turn them into "mashed potato cakes", but they just would not work out.  They weren't browning properly, and they just didn't seem like anything more than some mashed potatoes mushed into a circle. 

I thought about turning the mashed potatoes into Pierogies, but I didn't have the right dough for it, and I didn't want to venture out.  Enter, the croquette.


What You'll Need:

Yukon Gold Potatoes, 5 lb. bag, peeled and cut
8 oz., sliced bacon
1 cup, 2% milk
3 tbsp. butter
1/2 cup Greek yogurt, plain
Salt & Pepper
2 tbsp. each, Garlic Powder & Onion Powder
1 tsp., fresh rosemary, minced
1 cup breadcrumb, divided
4 oz., shredded Monterrey Jack cheese
3 eggs, beaten
1/2 cup, grated Parmesan cheese
2 cups, vegetable oil

1.  Start by placing your peeled and cut potatoes in a large stock pot.  Cover with water and bring to a boil until the potatoes are fork-tender.

2.  While the potatoes are going, cook your bacon off and strain and save the drippings.

3.  Drain the potatoes, and mix with milk, butter, yogurt, spices, 1/2 of the breadcrumb, and the cheese.  The potatoes are not going to be as creamy as they normally would when making mashed potatoes.  That's a good thing.  You don't want them leaking out all over the pan.

4.  Form your mashed potatoes into 2-ounce ovals, ensuring the potatoes are packed tightly.  Repeat until all of the potatoes are gone - you should get about three dozen, depending on the size of your croquettes.

5.  Beat the eggs and set aside in a bowl.  In a separate bowl, mix the other half of the breadcrumbs and the Parmesan cheese together.  Soak your croquettes in the egg, then roll in the breadcrumb mixture.  Arrange on a plate and refrigerate for about an hour, to let the breadcrumb set.

6.  Put your vegetable oil in a pan along with the strained drippings from the bacon (I like to strain it because the bacon bits at the bottom of the pan sometimes mess up the cooking process for me).  Drop about 6 croquettes at a time, as not to crowd the pan.  About 5 minutes on each side should do, or until they are brown and crispy. 








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