We actually find ourselves at the end of winter with leftover storage potatoes. They kept nicely for many months but now are starting to sprout and act a little mushy. I’ve been trying to use them up so that I can be guilt-free when I buy some nice, plump new potatoes at the market.
Lately, we’ve been cooking a lot of things that we already know and love. There hasn’t been a lot of time for recipe perusing or exploring. Except in one area. I’ve been learning a lot about feeding a little person. (Soon, hopefully, I’ll have the time to put together an article to share with you.) Now that our own small potato is eating more and more table food, I’ve been looking for ways to create meals that he can enjoy as well. It’s rather exciting to have a third mouth at the table. These croquettes made great finger food for our little one who is almost one.
You can really make these in any quantity without any measuring at all. Here’s what I did, in case you need a guideline.
makes 2 dozen croquettes
2 1/2 pounds potatoes*, peeled and rinsed
butter, salt, and a splash of milk
*or start with about 3 c. leftover mashed potatoes
1/2 c. fromage blanc
egg, scrambled with a splash of milk
- Bring a pot of water to boil and add potatoes. Boil for 30 minutes. Drain. Mash with butter, salt, and a little milk.
- Add in the fromage blanc and mash until it’s thoroughly incorporated.
- Line a baking sheet with a piece of parchment and preheat the oven to 425F.
- Sprinkle about 1 c. flour on a plate and 1 c. breadcrumbs on another plate. With your hand, grab about 1/4 c. of potatoes and roll into a ball gently in your hand. Roll it in the flour, shaping it into your croquette shape. Dip it in the egg and then roll it in the breadcrumbs.
- Place each croquette on your parchment and then spray or brush with olive oil.
- Bake at 425F for 20-25 minutes.
- We served them with salmon and leeks in parchment.
- Go ahead. They freeze.
- Other delectable ways to use up potatoes: Thrice Baked Potatoes, Potato Leek Soup, Scalloped Potatoes