Turn leftover mashed potatoes into a new side dish that's full of flavor with these Asiago & Basil Red Bliss Baked Potato Croquettes.
It never fails. I ALWAYS make too many mashed potatoes! So, instead of letting them sit in my refrigerator until I throw them away (I don't like leftovers), I recycle them into another side dish like these potato croquettes.
It's best to use day old mashed potatoes as they are usually too soft when prepared the first day.
This time around I had made red bliss mashed potatoes and thought some fresh basil and Asiago cheese would give these a nice flavor. By baking instead of deep frying, these potatoes made an excellent, quick side dish that was light and tasty.
Did you know?
The red potato was first cultivated in Peru. Of the more than 5000 varieties of potatoes in the world, one of the most common varieties in the United States is the red potato.
Because of red potatoesā flavor and texture, itās best to boil or roast them. They absorb accompanying flavors well and offer a textural element in a variety of dishes both cold and hot.
What should you look for when purchasing potatoes?
- Look for firm, well-shaped and fairly smooth potatoes. Avoid potatoes that have wrinkles.
- Store potatoes in a cool, dark, well-ventilated place for use within 3-5 weeks.
- Potatoes are fat free, saturated fat free, cholesterol free, sodium free, and an excellent source of vitamin C
How do you make potato croquettes?
For this recipe you'll need leftover chilled red bliss mashed potatoes, Asiago cheese, fresh basil, all purpose flour, eggs, garlic powder, Italian breadcrumbs and cooking spray.
Add the mashed potatoes, cheese, basil, flour, 1 egg, and garlic powder to a large bowl. Mix well; then separate into nine portions.
In a small bowl, whisk the remaining eggs. In another bowl, add the bread crumbs.
Shape a portion of potatoes into a flattened log; then dip the potato mixture into the egg, and then into the breadcrumbs.
Place on a lightly greased baking sheet, spray tops with cooking spray and bake for approximately 20 minutes in a 350 degree F oven until lightly browned.
We really enjoyed these Asiago & Basil Red Bliss Baked Potato Croquettes as they had a ton of flavor and they're so easy to make. ~Enjoy!
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Asiago & Basil Red Bliss Baked Potato Croquettes
Ingredients
- 3 cups leftover chilled mashed red bliss potatoes
- Ā½ cup shredded Asiago cheese
- Ā¼ cup chopped fresh basil
- Ā½ cup all purpose flour
- 3 large eggs
- Ā¼ teaspoon garlic powder
- 1 cup italian bread crumbs
- cooking spray
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, add the mashed potatoes, cheese, basil, flour, 1 egg, and garlic powder to the potatoes. Mix well; then separate into nine portions.
- In a separate bowl, whisk the remaining 2 eggs.
- In another bowl, add the bread crumbs.
- Shape a portion of potatoes into a flattened log. Then dip the potato mixture into the egg, and then into the breadcrumbs.
- Place on a lightly greased baking sheet, spray tops with cooking spray and bake for approximately 20 minutes until lightly browned.
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Jaime P says
Just starting to think about an Easter menu, and I've found my first official item on there! They look delicious, and easier to make than twice-baked (which is what I thought I would make originally). Do you leave any of the skin in your mashed?
Carrie's Experimental Kitchen says
I used about 50/50. I didn't want too many skins on them. The best part is you can make these potatoes a couple of days ahead of time if you wanted to, as long as you leave them refrigerated until you're ready to bake. You don't want to bring them to room temperature or they might 'melt' before they turn brown. Thanks Jaime and Happy Easter! š
Natalie Atick says
Wow!!! I love this dish!! Your photography is amazing!
Carrie's Experimental Kitchen says
Thank you Natalie, it's a work in progress! š
Lisa @ Lisa's Dinnertime Dish says
These sound delicious! I love the combo of asiago cheese and basil!
Carrie's Experimental Kitchen says
Thanks Lisa!
Bakeaholic Carrie says
Oh yum! these look so good!
Carrie's Experimental Kitchen says
Thanks Carrie!
Misbah says
Carrie, these looks delicious. I was thinking of trying my potaoes patties a different way, ( never made them with cheese) So thankyou for this recipe. hugs Misbah/cupcakeluvs
Carrie's Experimental Kitchen says
Thanks Misbah, I hope you like them. My family did! š