If there’s one appetizer guaranteed to steal the show at any gathering, it’s these Mashed Potato Croquettes with Cranberry Mayo. Crisp, golden potato bites melt in your mouth, packed with cheesy goodness and finished with a tangy-sweet cranberry mayo that turns every bite into a party. They’re a true celebration of textures and flavors, making clever use of leftover mashed potatoes and transforming them into something you’ll crave anytime, not just the holidays.
Ingredients You’ll Need
Don’t you love when a handful of familiar ingredients add up to a dish that tastes pure magic? Every component in Mashed Potato Croquettes with Cranberry Mayo has a purpose: creamy, savory, cheesy, or crisp, with a hint of fresh zing and that unforgettable pop of sweet-tart dipping sauce. Here’s what brings it all together:
- Cold mashed potatoes: Leftover mash works perfectly here and holds everything together while ensuring a dreamy, pillowy center.
- Shredded cheddar cheese: For gooey pockets of melty cheese and a pop of sharp flavor.
- Grated Parmesan cheese: Adds umami depth and a touch of saltiness in every bite.
- Green onion, finely chopped: Brings freshness and a gentle oniony kick.
- Large egg: The secret glue that binds the croquettes and gives them a rich, tender structure.
- Garlic powder: A subtle layer of savory warmth in the background.
- Black pepper: Gives gentle heat and a touch of complexity.
- Breadcrumbs: Folded into the mix for body, and used to coat each croquette for that irresistible crispy finish.
- Oil for frying: Use a neutral oil with a high smoke point for that shatteringly crisp exterior.
- Mayonnaise: The creamy base for your cranberry dipping sauce.
- Whole berry cranberry sauce: Offers bursts of sweetness, tartness, and color—each dip is a holiday in itself.
- Dijon mustard: Adds subtle sharpness and brings the sauce together.
- Lemon juice: Brightens the cranberry mayo and lifts the whole dish.
- Pinch of salt: Rounds out all the flavors in the sauce, so nothing falls flat.
How to Make Mashed Potato Croquettes with Cranberry Mayo
Step 1: Mix the Croquette Base
Start by combining your cold mashed potatoes, cheddar, Parmesan, green onion, egg, garlic powder, black pepper, and 3/4 cup breadcrumbs in a large bowl. Don’t be afraid to get in there with a spoon or your clean hands—mixing until the dough is sturdy and everything is evenly dispersed ensures every bite gets a little of the magic. If your potatoes are extra creamy, you might need a bit more breadcrumb to help the mixture hold together. The texture should be firm enough to roll without sticking all over your hands.
Step 2: Shape and Coat the Croquettes
Now comes the fun part! Scoop out generous tablespoons of the potato mixture and gently roll them into small logs or balls, whichever shape you adore most. Roll each croquette in the additional breadcrumbs, making sure you get a complete, even coating. This not only adds crunch but keeps everything sealed up when you fry. Lay the finished croquettes on a plate or tray and pop them in the fridge for 15 to 20 minutes—this little chill time helps them hold their shape beautifully when cooked.
Step 3: Make the Cranberry Mayo
While the croquettes relax in the fridge, you can whip up the irresistibly creamy, tangy-sweet cranberry mayo. In a small bowl, simply combine the mayonnaise, whole berry cranberry sauce, Dijon mustard, lemon juice, and a pinch of salt. Whisk until smooth and rosy. Taste and adjust with just a touch more lemon or mustard if you want it zingier. Keep the sauce chilled until serving—trust me, this dip is a showstopper!
Step 4: Fry Until Crunchy and Golden
Grab a deep skillet and pour in enough oil to reach about 1 to 2 inches up the side. Heat it over medium until a breadcrumb sizzles immediately when dropped in (about 350°F if you want to use a thermometer). Fry the croquettes in batches for 2 to 3 minutes per side, turning gently with tongs, until they’re golden all over. Transfer them to a paper towel-lined plate to drain off any extra oil. Don’t overcrowd the pan—let them have a little space to crisp up perfectly!
Step 5: Serve and Share
Arrange your hot, crispy mashed potato croquettes on a platter and serve with a generous bowl of cranberry mayo on the side. These are at their absolute best when enjoyed warm, with plenty of creamy, tangy dip in every bite. Watch them disappear!
How to Serve Mashed Potato Croquettes with Cranberry Mayo
Garnishes
Sprinkle your platter of Mashed Potato Croquettes with Cranberry Mayo with a shower of fresh chopped parsley, a dusting of extra Parmesan, or even a few jewel-like pomegranate seeds for festive flair. These simple additions make the colors pop and add little pockets of fresh flavor or salty richness. If you’re feeling extra, a gentle crack of black pepper across the top can wake everything up beautifully.
Side Dishes
These croquettes happily take center stage alongside crisp salads—think peppery arugula, baby greens, or a classic Caesar. They also pair fantastically with a simple roasted vegetable medley or a platter of tangy pickled vegetables. For a heartier spread, try them with a bowl of spiced soup, like creamy tomato or butternut squash, for a meal that’s both cozy and sophisticated.
Creative Ways to Present
Turn Mashed Potato Croquettes with Cranberry Mayo into a passed-party appetizer by skewering each croquette with a decorative toothpick. Or, create a build-your-own snack board with an array of dipping sauces—add honey mustard and sriracha mayo to your cranberry mayo for extra fun. For brunch, serve croquettes on a bed of greens with poached eggs and a little extra cranberry sauce. The possibilities are truly endless when you let yourself play!
Make Ahead and Storage
Storing Leftovers
If you’ve managed to save a few croquettes (good luck!), let them cool completely before stashing in an airtight container in the fridge. They’ll stay fresh for up to three days, and honestly, you might find yourself sneaking one straight from the fridge for a midnight snack—they’re that tempting.
Freezing
Mashed Potato Croquettes with Cranberry Mayo are freezer-friendly, making them a brilliant make-ahead option. Arrange unfried, breaded croquettes on a tray and freeze until solid, then transfer to a zip-top bag. When a craving hits, you can fry them straight from the freezer—just add an extra minute or two to the cook time. Leftover fried croquettes can also be frozen, though they’ll be at their crispy best fresh from the pan.
Reheating
To bring back that crave-worthy crunch, reheat croquettes on a baking sheet in a 400°F oven for about 8 to 10 minutes, flipping halfway, until piping hot and crisp. The microwave will zap their crispiness, so skip it if possible. If you prefer, an air fryer also works wonders for reheating while keeping the outsides crunchy and the insides fluffy.
FAQs
Can I use instant mashed potatoes for this recipe?
Absolutely! While homemade or leftover mashed potatoes have the best texture and flavor, instant works in a pinch—just make sure they’re thick and well-chilled before mixing, as runny mash won’t hold together as well.
What oil is best for frying the croquettes?
Choose a neutral oil with a high smoke point like canola, vegetable, or peanut oil. These oils let the flavors of your Mashed Potato Croquettes with Cranberry Mayo really shine, without overshadowing them with their own taste.
Can I bake the croquettes instead of frying?
Yes! For a lighter version, arrange the breaded croquettes on a parchment-lined baking sheet, spray them with oil, and bake at 425°F for 20 to 25 minutes, flipping halfway. They’ll turn delightfully golden and crisp, even without frying.
How can I make this recipe gluten-free?
Just swap both the breadcrumbs in the mixture and for coating with your favorite gluten-free variety. Everything else in Mashed Potato Croquettes with Cranberry Mayo is naturally gluten-free, so you won’t miss a thing in flavor or texture.
Can I make the cranberry mayo in advance?
Definitely! The cranberry mayo actually improves with a little time in the fridge—the flavors meld and deepen, making every dip even tastier. Just cover and refrigerate for up to three days before serving.
Final Thoughts
If you’re ready to turn ordinary mashed potatoes into a true showstopper, it’s time to try Mashed Potato Croquettes with Cranberry Mayo. The contrast of the crisp, cheesy croquettes with the creamy, tangy sauce will surprise and delight everyone at your table. Give this recipe a try—you’ll find yourself inventing reasons to make it again and again!
Print
Mashed Potato Croquettes with Cranberry Mayo Recipe
- Total Time: 30 minutes
- Yield: 16 croquettes 1x
- Diet: Vegetarian
Description
These Mashed Potato Croquettes with Cranberry Mayo are a delightful appetizer perfect for using up leftover mashed potatoes. Crispy on the outside and creamy on the inside, these croquettes are served with a tangy cranberry mayo for a burst of flavor.
Ingredients
For the croquettes:
- 2 cups cold mashed potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion finely chopped
- 1 large egg
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3/4 cup breadcrumbs (plus more for coating)
- oil for frying
For the cranberry mayo:
- 1/2 cup mayonnaise
- 2 tbsp whole berry cranberry sauce
- 1 tsp Dijon mustard
- 1/2 tsp lemon juice
- pinch of salt
Instructions
- Prepare the Croquettes: In a mixing bowl, combine mashed potatoes, cheddar, Parmesan, green onion, egg, garlic powder, black pepper, and 3/4 cup breadcrumbs. Shape into logs or balls and coat with breadcrumbs. Refrigerate for 15–20 minutes.
- Make the Cranberry Mayo: Whisk together all mayo ingredients until smooth. Refrigerate.
- Fry the Croquettes: Heat oil, fry croquettes until golden and crispy, 2–3 minutes per side. Drain on paper towels.
- Serve: Serve warm with cranberry mayo for dipping.
Notes
- Use leftover mashed potatoes for easy prep.
- For a baked version, spray croquettes with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
- Add cooked bacon or herbs for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying (or Baking)
- Cuisine: American
Nutrition
- Serving Size: 2 croquettes + 1 tbsp cranberry mayo
- Calories: 190
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
