MASHED POTATOES AND STUFFING CROQUETTES

THANKSGIVING CROQUETTES the playful side dish your dinner needs

I am obsessed with these! They are that bite that’s going to wow your guests. BEFORE YOU DIVE INTO THIS RECIPE, I have a couple of notes for you.

1. I made my own stuffing for the filling (click here for the recipe). It takes 45 minutes to make but it’s easy and you can make most of it while your potatoes are steaming. That said, you can absolutely buy pre-made stuffing if you are in a hurry.

2. Consider swapping the golden raisins for dried cranberries if you want to be super Thanksgiving-y.

3. If you want these to be less of a side dish and more of a complete Thanksgiving bite, add turkey to your mixture.

4. These are easy to make but they take quite a bit of hands on and time. Kind of like filing paperwork, they are a tad monotonous to dredge but if you can watch a show or listen to some music while you get it done, it’s actually a really nice break from the world.

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MASHED POTATOES AND STUFFING CROQUETTES

Yield: 35 Croquettes

Author: Michelle Williams

Prep time: 1 HourCook time: 35 MinTotal time: 1 H & 35 M

Ingredients

• Idaho Potatoes (2, peeled and chopped into cubes)
• Butter (2 tablespoons, room temperature)
• Whole Milk (3 tablespoons)
• Salt (to taste)
• Pepper (to taste)
• Stuffing (4 cups. Use my stuffing recipe OR buy premade stuffing)
• All-Purpose Flour (1 1/2 cups)
• Eggs (6)
• Panko (8 ounces)
• Vegetable Oil (32 ounces)
• Gravy (for dipping. For ease, I used a can of Campbell's gravy)

KITCHEN ITEMS

• Peeler
• Stock Pot
• Large Mixing Bowl
• Potato Masher (or fork)
• Cutting Board
• Chefs Knife
• Ice Cream Scoop
• Baking Sheet (2)
• Candy Thermometer
• Slotted Spoon
• Small Mixing Bowl

Instructions

TO MAKE YOUR POTATO AND STUFFING FILLING

1. In a stock pot with a steamer insert, steam your potatoes.
2. In a large mixing bowl, use a potato masher to mash them down. Mix in your butter, whole milk, salt, and pepper.
3. Mix in your stuffing until you have an even mixture.
4. Use an ice cream scoop to evenly scoop out balls of your mashed potato and stuffing mixture. Place them on a baking sheet. Set aside.

TO DREDGE AND FRY YOUR CROQUETTES

1. Start by setting up a dredging station. Here’s how. Fill a plate or bowl with all-purpose flour and place it on your counter.
2. Beat 6 eggs in a small mixing bowl and place it next to your flour on your counter.
3. Fill a medium mixing bowl with panko and place it next to your eggs on your counter.
4. One at a time, roll our mashed potato and stuffing balls in the flour until it is fully coated. Then dunk and coat it in your egg mixture allowing any excess to run of back into the bowl. Then roll it in your panko until it’s fully coated. Then, repeat this process to the same ball—flour. egg. panko—you want it twice coated.
5. Repeat this for all of your mashed potato and stuffing balls.
6. Line a baking sheet with paper towel.
7. In a stockpot, heat 32 ounces of vegetable oil to 350º. Use your candy thermometer to monitor your oil’s temperature.
8. Use a slotted metal spoon to gently put two of your balls in the oil at a time. Use your spoon to rotate them so that all sides get fried. Remove them when they are golden brown—about 30 seconds. Repeat until all of your balls are fried.
9. Place them on a paper towel-lined baking sheet (the paper towel will absorb any excess oil).
10. Serve them with a warm dipping bowl of gravy.
11. Eat and enjoy!

Did you make this recipe?

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