I could eat these mashed potato balls all day long! With their crispy exterior and fluffy, sweet, and salty filling, they are the perfect side to serve this holiday season! Thank you Reynolds Wrap® Foil for sponsoring this post!
With the holiday season upon us I thought it would be fun to create a mashed potato dish with a twist – something similar to Japanese korokke, which are deep fried potato croquettes – but seasoned with merry December flavors.
Instead of the classic deep frying method, I’m using Reynolds Wrap® Non-Stick Foil to roast these mashed potato croquettes. The non-stick feature prevents them from sticking to the foil, without the use of cooking spray, and makes them easy to lift off. With Reynolds Wrap® Foil, cleanup is also a breeze which is why it’s my go-to foil.
The secret to making these potato croquettes crispy is by mixing panko breadcrumbs with a little oil. By moistening the breadcrumbs with oil, the croquettes crisp up and turn golden brown in the oven. So good! And the little surprise in the center are cranberries which add a little sweetness and tartness to the dish.
Tools Needed to Make This Recipe
- Pot: A medium size pot to boil the potatoes.
- Sieve: To strain the potatoes once they are cooked.
- Potato masher: Or a fork, to mash the potatoes.
- Mixing bowl: A medium to large mixing bowl to combine the mashed potatoes with oil, cheese, and scallions.
- Mixing bowl: A small mixing bowl to mix the breadcrumbs and olive oil.
- Tablespoon: To scoop the right amount of mashed potatoes so the croquettes are the same size.
- Baking sheet: Medium size is big enough to leave a little space between each croquette.
- Reynolds Wrap® Non-Stick Foil: To stop the roasted mashed potato balls from sticking to the baking sheet so they can retain their shape and easily be picked up.
Ingredients for Roasted Mashed Potato Surprise
- Potatoes: Yukon Gold potatoes, also called yellow potatoes, are my favorite because they are sweet and have a smooth texture. If you cannot find them, use russet potatoes.
- Extra virgin olive oil: You will need olive oil to moisten the mashed potatoes and to moisten the breadcrumbs.
- Scallions: Scallions add a lovely crunch and mild sweetness to the mashed potatoes.
- Salt and pepper: The only seasonings needed for this dish.
- Parmesan cheese: The addition of freshly grated parmesan cheese to the mashed potatoes gives them depth of flavor and a hint of umami.
- Panko breadcrumbs: What makes these roasted surprises so crispy and addictive!
- Cranberries: You can use fresh or canned cranberries for this dish. They will be placed in the center of the croquettes for a surprising pop of color and a touch of sweetness!
How to Make Roasted Mashed Potato Surprise
- Gather all of your ingredients for this recipe.
- Add the potatoes to a pot and fill it with enough water to cover them. Bring to a boil, lower the heat to medium and boil for 8-10 minutes, or until the potatoes are tender.
- Drain the potatoes and transfer them to a bowl. Mash them with a potato masher or fork until they are fluffy.
- Stir in 2 tablespoons of olive oil and add the scallions, salt, pepper, and parmesan cheese. Mix well.
- In a separate bowl, mix the panko breadcrumbs with the remaining olive oil. Stir well until all the breadcrumbs are coated.
- Line a baking sheet with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (the non-stick side).
- Scoop up two heaping tablespoons of mashed potatoes and form a small pancake. Gently press the center of it and add 2-3 cranberries. Close the center by folding each side over the cranberries, and shape into a mini pancake or croquette.
- Dip in the breadcrumbs and lightly roll to cover all the sides.
- Reshape if needed and place the ball on the foil-lined baking sheet. Repeat the last two steps until all the mashed potatoes have been used.
- Bake in the oven for 30-35 minutes, until the exterior is a light golden brown. Serve!
What to Serve with Roasted Mashed Potatoes
The food pairings I’m suggesting are to complement a celebratory feast with your loved ones since, ’tis the season after all!
- Slow cooker vegan green bean casserole
- Vegan stuffing
- Turkey tourtiere
- Oven roasted brussels sprouts with bacon, cranberries, and walnuts.
- Dutch apple pie
Did you like this Roasted Mashed Potato Surprise Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Roasted Mashed Potato Surprise
With their crispy exterior and fluffy, sweet, and salty filling, these roasted potato croquettes are the perfect side to serve this holiday season!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10-12 croquettes 1x
- Category: Side
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
- 1 pound Yukon Gold potatoes or russet potatoes, peeled and chopped
- 5 tablespoons extra-virgin olive oil
- 2 scallions, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup panko breadcrumbs
- 1/4 cup canned or fresh cranberries
- Reynolds Wrap® Non-Stick Foil
- Place the oven rack in the center and preheat the oven to 450ºF.
- Boil the potatoes until tender and drain well.
- Transfer the potatoes to a bowl and mash. Add 2 tablespoons olive oil, scallions, salt, pepper, and grated parmesan to the mashed potatoes and mix well.
- In a separate bowl, mix the panko breadcrumbs with the remaining 3 tablespoons of olive oil. Stir until all the breadcrumbs are coated.
- Scoop 2 heaping tablespoons of mashed potatoes and form a small pancake in the palm of your hand. Gently push the center of the pancake to create a small dent and place 2-3 cranberries. Fold each side over the cranberries to hide them, and form a mini pancake or croquette.
- Lightly dip in the breadcrumbs and roll to coat all the sides. It’s not necessary to fully coat the croquette – a little panko is enough to add color and texture.
- Line a medium baking sheet with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (the non-stick side).
- Place the croquettes on the foil and put in the oven.
- Bake for 30-35 minutes, until golden. Serve.
Store the leftovers in airtight storage container and refrigerate for up to 5 days.
- Serving Size: 1 croquette
- Calories: 106
- Sugar: 2.8g
- Sodium: 95.4mg
- Fat: 6.5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 11.3g
- Fiber: 0.8g
- Protein: 1.8g
- Cholesterol: 1.2mg
Keywords: Thanksgiving, Christmas
Mmmm….these look terrific–I think we’ll have to try them. I like the idea of doing them in the oven to avoid deep frying as we’ve had a lot of success with that doing recipes like Japanese “Baked” Kara-age Style Chicken Wings. Of course, sometimes nothing beats deep frying too LOL!