Food and the City: Garlic Potato Croquettes

March 01, 2013

Garlic Potato Croquettes



I think this might be heaven in potato ball form.

And its so sad how serious I am about that statement. Heaven-in-potato-ball-form. My standards have seriously dropped. But you know what? If these potato bites are anything like heaven actually is, then mark my words I will be at penance tomorrow. 

Think of the potato like a light, heavenly, fluffy cloud here to make your life amazing but then not so amazing when it takes 46 years to work off all the carbs that are in potatoes. Especially when you eat 7 of them because really you know you're not going to eat any less then 7 of them. 


I posted this same recipes years back when this blog was nothing more then a place for me to show you my favorite things to eat, that got updated like 6 times a year, and had the worlds worst lighting I almost want to put a bag over my head in shame. It was disgraceful. How did I even label myself as a food blogger back then? How embarrassing. 


And so since these are definitely one of my most favorite things to eat ever ever ever, I had to put up an updated, more clear, recipe for them.


Let them eat potato. 
(I did that in my best Marie Antoinette voice which means it sounded nothing like her)


Garlic Potato Croquettes 

Makes 10
4 Whole Russet Potatoes
3 Whole Garlic Cloves
1/2 Cup Milk 
2 Tablespoons Butter
1/4 T Garlic Powder
1/4 T Salt
1/4 T Black Pepper
1 Cup Vegetable Oil 
2 Eggs
1 Cup Italian Seasoned Breadcrumbs 

Place 4 peeled potatoes and 3 whole garlic cloves in a pot of water. Bring to a boil then simmer for 15-20 minutes or until potatoes show no resistance when pierced with a fork. Drain both potatoes and garlic from water then return to the empty pot. With heat on the lowest level as possible, add in your milk, butter, garlic powder, salt/pepper and fold in to combined. Using a potato masher, mash potatoes and garlic down to the consistency of your liking. You do not want to aim for extremely creamy potatoes, only because you want the balls to be able hold their shape.

When your mashed potatoes are complete, transfer to a bowl and wrap with cling wrap. Place in the fridge for a half hour, or until your potatoes harden a bit.

When hardened a bit, heat up a skillet on medium heat with oil. Prepare your breading station by adding your eggs and breadcrumbs to two separate dishes. Scoop out some of the mashed potatoes and form a ball by rolling it between your two palms. Dip in the egg, then coat in the breadcrumbs. Add each croquette to the oil, working in batches if you have to, until all sides are golden brown.

Transfer to a paper towel lined plate to drain excess oil and enjoy!