Leftover Mashed Potatoes Croquettes with Ham and Cheddar Cheese
I am always, always looking for things to do with leftover mash potatoes.
Because here’s the cold, hard truth.. I LOVE mashed potatoes and I LOVE leftovers. But leftover mashed potatoes are by far one of the most sad foods out there. They get so dry, they lose their flavor and they just leave me wanting the creamy, dreamy mash of yesterday.
So, I’m always searching for a way to re-dress the leftover mashed potatoes in a way that will make them into something new and fresh! I’ll turn them into potato pancakes or add them to the top of stews (shepherd’s pie style), but I’ve finally found the ULTIMATE way to use up leftover mashed potatoes…
Introducing the Leftover Mashed Potato Croquette!
These babies are pillowy, dreamy, creative bites of mashed potato heaven. They take the leftover mashed potatoes that were withering away in the back of the fridge and they turn them into something completely new and completely divine!
With cheese and greek yogurt added to the potatoes, you create a luscious mixture that gets totally up-leveled by the addition of shredded ham! Then, as if that weren’t enough, we shape them into balls, roll them in cracker crumbs and bake them to golden perfection!
Then we dip them in honey mustard sauce or mustard aioli. Hallelujah! Heaven.
So the next time you ask yourself:
What should I do with these leftover mashed potatoes?
Leftover Mashed Potato Croquettes with Ham dipped in mustard sauce should be your answer 10 times out of 10!
- 2 cups cold mashed potatoes
- 2 tablespoons greek yogurt
- 1 egg
- 1/4 cup shredded cheddar cheese
- 1/2 cup ham shredded into small piece
- 1 tablespoon minced chives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 sleeve Townhouse crackers about 20 crackers
- 2 tablespoons butter
- 1/2 teaspoon paprika
- Honey Mustard Sauce or Mustard Aioli
In a medium bowl, combine the mashed potatoes, greek yogurt, egg, cheese, ham, chives, salt and pepper. Mix well and set in the fridge for 20 minutes to set up.
Place a sheet of parchment paper on a sheet pan and remove the mashed potato mixture from the fridge. Crush the crackers and place on a small plate. Using a small cookie scoop or two spoons, shape the mixture into tablespoon sized balls, roll each in the crumbs, then place on the sheet pan. Put the prepared croquettes in the fridge for at least 2 hours to left the balls set up.
After 2 hours, preheat the oven to 375°F. Melt the butter in the microwave or on the stovetop and stir in the paprika. Remove the balls from the fridge, drizzle with the paprika-butter mixture, then pop into the oven. Bake for 20-22 minutes until golden-brown, before the bottoms start to burn.
Remove from the oven, let cool slightly and serve with mustard dipping sauce.