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
Scale
Ingredients
- 1 pound Yukon Gold potatoes or russet potatoes, peeled and chopped
- 5 tablespoons extra-virgin olive oil
- 2 scallions, finely chopped
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ cup freshly grated parmesan cheese
- ¼ cup panko breadcrumbs
- ¼ cup canned or fresh cranberries
- Reynolds Wrap® Non-Stick Foil
Instructions
- 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.
Notes
Leftovers:
Store the leftovers in airtight storage container and refrigerate for up to 5 days.
Keywords: Thanksgiving, Christmas
Find it online: https://pickledplum.com/mashed-potato-surprise/
