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!


  • 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


  1. Place the oven rack in the center and preheat the oven to 450ºF.
  2. Boil the potatoes until tender and drain well.
  3. 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.
  4. In a separate bowl, mix the panko breadcrumbs with the remaining 3 tablespoons of olive oil. Stir until all the breadcrumbs are coated.
  5. 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. 
  6. 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. 
  7. Line a medium baking sheet with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (the non-stick side).
  8. Place the croquettes on the foil and put in the oven.
  9. Bake for 30-35 minutes, until golden. Serve.



Store the leftovers in airtight storage container and refrigerate for up to 5 days.


Keywords: Thanksgiving, Christmas

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