Reviewed: Jan. 2, 2012

I was looking for a receipe for leftover mashed potatoes, but this recipe didn't cut it for me. I thought the potatoes were dry and fell apart. They didn't give a good presentation on the plate so I would not serve this dish to company and it wasn't tasty enough in my opinion to keep. I’d rather use the leftover mashed potatoes in another way, like Shepard Pie.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Dec. 7, 2011

I'm always craving potatoes and almost always make extra mashed for dinner. These were sooyummy! (greasy) but absolutely will make again & again.

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Reviewer:

Rhonda

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Visalia, California, USA

Reviewed: Jun. 26, 2011

Pretty tasty. I followed the advice of a review and baked the croquettes for 15min on each side in the oven at 400degrees. They turned out crispy on the outside and nice and fluffy on the inside.

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Reviewer:

Feger

Reviewed: Dec. 4, 2010

These were tasty! I used instant potatoes and put 1/3 less liquid in them to make them thicker. I also used bacon bits and frozen onions. Hey, I'm just a college student! I rolled them in the bread crumbs and lightly drizzled them with olive oil and popped them in the oven, turning them every few minutes to get them golden all the way around. Great with ketchup or ranch dressing! Yummmm I first had these in Spain (croquettas) and my host mother made them all the time from left over potatoes and a protein - ham, bacon, pork... :-)

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Reviewer:

LBARB001

Cooking Level: Intermediate

Reviewed: Nov. 17, 2010

Two Eggs are too much for the recipe, as it makes the mixture too "wet" and sticky to work with. One egg should have been used in the mixture, and one should have been called to dip each croquette into before adding the breadcrumbs. I knew it was all wrong once I started forming the croquettes and they would not form right. Also, If you want to do this the right way, do not use any milk and butter in your potatoes.

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Reviewer:

PhillysMom

Cooking Level: Expert

Reviewed: Oct. 29, 2010

Came out good! But I used Two Very Large potatoes and one medium with about 1/2 cup milk (just enough to wet it) in food processor and got just a little over 4 cups of mashed potatoes. ANYWAY it came out nice, I served it with hamburgers.

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Reviewer:

Aminah Crump

Cooking Level: Beginning

Home Town: Georgetown, South Carolina, USA

Reviewed: Oct. 28, 2010

Mmmm so yummy! I halfed the recipe to use up leftover mashed potatoes... I think the secret here is to use COLD leftover potatoes. I had no problem with them falling apart. I added some bread crumbs to stiffen the mixture before frying and that helped hold them together as well... Also added green onion and sprinkled with parmesan (no Ramano) dipped in sour cream. Hubby ate his with hot sauce.

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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Oct. 21, 2010

It took a longer time than written. and well they turned out in the weirdest shapes. But all in all they tasted just great. While making them I was like "I never do this again". By eating them I was like "I gotta make these again"! Way better than the ones from the supermarket!

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Reviewer:

Fancy Firlefranzi

Cooking Level: Intermediate

Reviewed: Aug. 28, 2010

These can be amazing with a little added preparation. Firstly, resist the urge to use freshly made mashed potatoes--the croquettes hold their shape better after a few hours in the fridge. (and won't fall apart in the oil) After coating and shaping the patties, place them on a plate or baking sheet and return them to the fridge for 1/2 hour. While my oil warmed , I coated the patties in crumbs one more time, and flattened them slightly. I mixed some cornmeal in with my breadcrumbs too, and they came out perfect.

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