If you’re looking for a show-stopping appetizer that’s outrageously crisp, golden, and packed with flavor, you need these Mashed Potato Croquettes with Cranberry Mayo in your life. Think of this delightful recipe as the ultimate way to transform humble mashed potatoes into an irresistible treat that’s crunchy on the outside, soft and cheesy within, and perfectly complemented by a tangy-sweet cranberry mayo. Whether you’re entertaining at the holidays or spicing up an ordinary weeknight, these bite-sized croquettes will have friends and family swooning at first bite!

Mashed Potato Croquettes with Cranberry Mayo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mashed Potato Croquettes with Cranberry Mayo is how a handful of simple ingredients come together to create something truly special. Each addition plays a starring role, lending either creaminess, crunch, savory sparkle, or a pop of color. Here’s what you’ll need to make magic:

Cold mashed potatoes: A firm, cold mash is essential for shaping sturdy croquettes that hold their form while frying.
Shredded cheddar cheese: This brings ooey-gooey meltiness and a burst of sharp flavor.
Green onions: They add a gentle onion bite and vibrant flecks of green throughout.
Egg: Works as a binder, keeping everything together and helping with the breading process.
All-purpose flour: Lightly coats the croquettes so the egg and panko can stick perfectly.
Panko breadcrumbs: Use these for maximum crunch—they create a shattering crisp exterior!
Garlic powder: Just a little for a subtle, savory undertone.
Salt and pepper: Essential for bringing all the flavors to life.
Vegetable oil: Pick a neutral oil with a high smoke point for golden, even frying.
Mayonnaise (for cranberry mayo): The creamy base for that dreamy dip.
Cranberry sauce (for cranberry mayo): Sweet, tart, and festive—so good with potatoes!
Lemon juice (for cranberry mayo): Adds freshness and zing to the dip.
Pinch of salt (for cranberry mayo): Just a tiny bit to balance the flavors of the sauce.

How to Make Mashed Potato Croquettes with Cranberry Mayo

Step 1: Mix Up the Mashed Potato Filling

Grab a large bowl and combine your cold mashed potatoes with cheddar cheese, green onions, garlic powder, and a good pinch of salt and pepper. Give it a thorough mix—everything should blend nicely, and you’ll want the cheese and scallions distributed evenly. This isn’t your standard mash: you’re aiming for a thick, scoopable mixture that holds together easily when shaped.

Step 2: Shape the Croquettes

Once your mixture is ready, use your hands (slightly dampened helps!) to shape it into small balls or logs, about one and a half inches wide. Keep them uniform in size so they fry evenly. If you want to get the kids involved, this is a fun and messy job they’ll love. Arrange your croquettes on a tray—don’t worry if they seem delicate at this stage, as chilling firms them up.

Step 3: Bread the Croquettes

Set up a breading station with three shallow bowls: one each for flour, beaten egg, and panko breadcrumbs. Gently roll each croquette in flour, tap off any excess, dunk them in the egg, and then finally coat with a generous layer of panko. The triple-dip ensures a seriously crispy, golden finish once fried. If you want an extra thick crust, repeat the egg and panko steps a second time.

Step 4: Fry to Golden Perfection

Pour about an inch of vegetable oil into a large skillet and heat it over medium. Drop in a breadcrumb—if it sizzles instantly, you’re ready to fry! Carefully add the croquettes in batches, cooking each for two to three minutes per side until deliciously golden and crisp. Transfer them to a paper towel-lined plate to drain off excess oil while you work through the rest. The aroma alone will have everyone hovering in the kitchen.

Step 5: Whip Up the Cranberry Mayo

While your croquettes cool just a bit, stir together mayonnaise, cranberry sauce, lemon juice, and a pinch of salt in a small bowl. It takes just a minute and creates the ultimate creamy, tangy-sweet partner for your potatoes. This sauce is what makes Mashed Potato Croquettes with Cranberry Mayo so craveable and out-of-the-ordinary—don’t be tempted to skip it!

Step 6: Serve and Savor

Arrange your hot croquettes on a platter, set out the cranberry mayo for dipping, and watch the entire batch disappear. Whether it’s for a holiday party or a simple snack, these croquettes are always the first thing to go. Enjoy them while they’re fresh and warm for peak crispiness and flavor!

How to Serve Mashed Potato Croquettes with Cranberry Mayo

Garnishes

Finish your platter with a sprinkle of extra sliced green onions or fresh chopped herbs like parsley for lively color and a touch of freshness. A dusting of smoked paprika or even a bit of grated Parmesan right before serving can add another layer of wow and make your Mashed Potato Croquettes with Cranberry Mayo look even more tempting.

Side Dishes

While these croquettes are a superstar appetizer, they also pair wonderfully with a crisp green salad tossed in a light vinaigrette or a bowl of roasted vegetables for a colorful, hearty meal. For holiday gatherings, serve them alongside glazed carrots or a tangy coleslaw to balance their richness.

Creative Ways to Present

To really impress, try stacking croquettes in a pyramid on a dramatic platter with a small bowl of cranberry mayo at the top. Or go for individual small plates with two or three croquettes and a swoosh of sauce on each. For cocktail parties, tuck toothpicks into each croquette for easy, mess-free eating. However you choose to serve them, Mashed Potato Croquettes with Cranberry Mayo always delight.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers, pop cooled croquettes into an airtight container and refrigerate for up to three days. The cranberry mayo keeps beautifully in a sealed jar for the same length of time, making snacking a breeze whenever the craving strikes.

Freezing

These croquettes freeze surprisingly well! Arrange the uncooked, breaded croquettes on a baking sheet and freeze until solid, then transfer to a zip-top bag or container. When you’re ready to enjoy, fry or bake them straight from the freezer—just add an extra minute or two to the cooking time. The cranberry mayo should be made fresh, though, for best texture and flavor.

Reheating

To bring leftover croquettes back to their crisp, steamy glory, reheat them in a 400°F (200°C) oven for 8 to 10 minutes, or until hot and crunchy. Air fryers do an excellent job, too. Avoid microwaving, as it softens the coating. Whisk your leftover cranberry mayo to refresh its creamy texture before serving.

FAQs

Can I use instant mashed potatoes for croquettes?

Yes, you can! Just make sure they’re made thick and have completely cooled so the mixture stays firm. Traditional, homemade mashed potatoes with less liquid work best for shaping.

What kind of cranberry sauce works in the mayo?

Both whole berry and jellied cranberry sauce taste great in the dip. For visible cranberry bits and a nice texture, whole berry is wonderful, but use whichever you have on hand—it’s all delicious!

Is there a way to make these croquettes gluten free?

Absolutely! Swap the all-purpose flour and panko breadcrumbs for your favorite gluten free versions. The croquettes fry up just as golden and crisp with these substitutions.

How do I prevent the croquettes from falling apart while frying?

Using cold mashed potatoes and chilling the croquettes after shaping both help them stay firm. If they feel too soft, add a tablespoon or two of extra flour or chill them a bit longer before frying.

Can I bake Mashed Potato Croquettes with Cranberry Mayo instead of frying?

Definitely! Arrange breaded croquettes on a greased baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They’ll still turn out crispy and delicious, with far less mess.

Final Thoughts

If ever there was an appetizer guaranteed to steal the show, it’s Mashed Potato Croquettes with Cranberry Mayo. They’re the kind of comfort food that brings joy with every crunchy, cheesy, tangy bite. I can’t wait for you to share these with your own friends and family—don’t be surprised if they immediately become a most-requested classic at your table!

Mashed Potato Croquettes with Cranberry Mayo Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 croquettes 1x
Diet: Vegetarian

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Description

These Mashed Potato Croquettes with Cranberry Mayo are a delightful appetizer perfect for holiday gatherings or as a tasty snack. Crispy on the outside and creamy on the inside, these flavorful croquettes paired with the tangy cranberry mayo will surely impress your guests. They are easy to make and a great way to use up leftover mashed potatoes.

Ingredients

Scale

Croquettes:

2 cups cold mashed potatoes
1 cup shredded cheddar cheese
2 green onions (thinly sliced)
1 egg
½ cup all-purpose flour
1 cup panko breadcrumbs
½ teaspoon garlic powder
Salt and pepper to taste
Vegetable oil for frying

Cranberry Mayo:

¼ cup mayonnaise
2 tablespoons cranberry sauce
1 teaspoon lemon juice
Pinch of salt

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Instructions

In a large bowl, combine the mashed potatoes, cheese, green onions, garlic powder, salt, and pepper. Mix well.
Shape the mixture into small balls or logs about 1½ inches wide.
Dredge each croquette in flour, dip in egg, then coat with panko breadcrumbs. Set aside.
Heat vegetable oil in a skillet and fry croquettes until golden brown and crispy.
Make the cranberry mayo by mixing mayonnaise, cranberry sauce, lemon juice, and salt.
Serve the croquettes warm with cranberry mayo for dipping.