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Potato Croquettes

These potato croquettes are mouthwateringly delicious. They are made of mashed potatoes loaded with bacon, chives, and cheddar cheese formed into balls, coated with breadcrumbs, fried to crispy golden brown, and served with garlic aioli. Wow!

Close-up image of potato croquettes served in a bowl with garlic aioli and lemon wedges.


We Love This Potato Croquette Recipe

There’s nothing quite like a crispy fried ball of cheesy potato goodness, you know. Add some bacon and chives to the mix as well as an unbeatable garlic aioli and you might as well give up your search for the perfect bite because you already found it!

These potato croquettes are made up of seasoned mashed potatoes loaded with melty cheddar cheese, crispy, crumbled bacon, and chives. The mashed potatoes are formed into balls, breaded, fried, and served with homemade garlic aioli with a hint of smoked paprika. Crunchy on the outside and soft and cheesy on the inside, they are impossible to stop eating. Prepare yourself for the best finger food you’ve ever experienced!

Up close image of croquettes.

Recipe Ingredients

Here’s what you’ll need to make this potato croquette recipe and a delightful aioli for dipping. Don’t forget to scroll to the recipe card below for precise measurements.

For the Mashed Potatoes

  • Russet potatoes – You could use Yukon gold potatoes instead.
  • Butter – Opt for unsalted butter. It will give you more control over the flavor of your croquettes.
  • Whole milk – Half and half will also do the trick if you’d like a richer taste.
  • Sour cream – Cream cheese softened at room temperature is also okay to use.
  • Cooked, crumbled bacon – Crisped-up finely diced ham would be a great substitute.
  • Herbs – Fresh chives and parsley.
  • Shredded cheddar cheese – Shredded parmesan is another option. In either case, shred your own cheese, if possible. The pre-grated stuff doesn’t melt as well.
  • Seasoning – Garlic powder, salt, and pepper.

For the Breading

  • Vegetable oil – Or another neutral frying oil.
  • All-purpose flour
  • Eggs
  • Plain breadcrumbs – Don’t use panko. You can use seasoned breadcrumbs instead but I like using the unseasoned ones because it gives me more control over the flavor of the dish.

To Make the Aioli

  • Mayonnaise – Use real, full-fat mayonnaise here, friends. Trust me.
  • Garlic
  • Fresh lemon juice – Fresh is always best. The stuff in the bottle is just sub-par.
  • Smoked paprika – You can also use a little cayenne if you want to add some heat.

How To Make Potato Croquettes

Time to roll up your sleeves and get to cooking. Here’s a quick look at how to make these cheesy croquettes.

  • Make the aioli. Whisk together the ingredients for the sauce, cover, and chill in the fridge.
  • Boil the potatoes. Add the potatoes and salt to a pot and cover them with water. Bring the water to a boil and then reduce the heat and simmer for 12 minutes. Drain.
  • Make the mashed potatoes. Mash the potatoes and gradually mix in the milk and sour cream followed by the bacon, chives, parsley, cheese, garlic powder, and salt and pepper to taste. Cool at room temperature.
  • Prep. Line one baking sheet with parchment paper and another with paper towels and heat 3 inches of vegetable oil to 375°F.
  • Form the croquettes. Form the mashed potato mixture into 1 1/2-inch balls and arrange them on the baking sheet lined with parchment paper.
  • Dredge. Fill a bowl with flour, another with beaten eggs, and another with breadcrumbs. Dip each croquette in the flour, then in the egg, and then in the breadcrumbs, and return each to the baking sheet.
  • Cook. Fry the croquettes in batches until golden brown, turning periodically. Transfer to the baking sheet lined with paper towels.
  • Serve. Serve the potato croquettes warm with aioli.

Tips for Success

  • Salt the potato water. Otherwise, you’ll find yourself with bland croquettes.
  • Don’t over-mash. When mashing the potatoes and when mixing in the sour cream, milk, etc., mash just until smooth and mix just until everything is incorporated so you don’t end up with gummy results.
  • Get the oil temperature right. Oil that is too hot will burn the croquettes and oil that is too cool will end you with soggy croquettes. Use a candy thermometer to make sure the oil is at 375°F before you begin frying and then again between batches.
  • Don’t crowd the frying oil. Trying to cook too many croquettes at once will cause the oil to cool down too quickly, ending you with greasy croquettes. Fry in batches and don’t forget to bring the oil back up to temperature between each batch.
  • Use leftovers. One of the best things about this recipe is that it works with leftover mashed potatoes.
Potato croquettes on a baking sheet lined with parchment paper with a bowl of garlic aioli.

Fun Variations

  • Try a different dipping sauce. Spice up the aioli with hot sauce or cayenne, or try a new sauce altogether.
  • Try a different protein. Swap bacon for sautéed ham, ground beef, or smoked salmon, or add extra cheese for a meatless option.
  • Use sweet potatoes. Substitute potatoes with sweet potatoes for a delicious twist.
  • Italian flare. For an Italian twist, use basil and mozzarella instead of chives, parsley, and cheddar, and dip in marinara.
  • Mushroom madness. Replace the bacon and cheddar with sauteed mushrooms, leeks, and crumbled goat cheese.

How To Serve Potato Cheese Croquettes

I think the best way to serve these croquettes is with a flavorful dipping sauce (I am partial to the smoky garlic aioli in this recipe) and a light salad. You could also try my Blender Hollandaise or this fabulous Honey Mustard Sauce. As far as salads go, I have been loving these with my La Scala Chopped Salad. My Green Goddess Salad Recipe would also be a good match.

Potato croquettes are great party bites, so enjoy them with a classy cocktail like this Campari Spritz and a few other tidbits of finger food. These Bacon and Chives Cheese Balls and/or my Classic Deviled Eggs would pair beautifully.

A potato croquette with a bite taken out of it and dipping it into garlic aioli.

Proper Storage

  • Potato croquettes are best if enjoyed immediately. If you have any leftovers, simply let them cool to room temperature before sealing them in an airtight container. They will stay good in the fridge for up to 4 days or in the freezer for 3 months.
  • To reheat, allow the croquettes to thaw in the fridge, if applicable. Arrange them on a sheet pan and bake at 350°F for 10-15 minutes or until warm. You could also reheat them in the basket of an air fryer at 350°F for 3-5 minutes or until heated through.

More Potato Side Dishes

Looking for more unforgettable ways to dress up potatoes? Here are a few more fun ideas for you. Happy cooking!

Close-up photo of potato croquettes served in a bowl with a side of aioli and lemon wedges.

Potato Croquettes

Katerina | Diethood
These potato croquettes are made of mashed potatoes loaded with bacon, chives, and cheddar cheese. The mashed potatoes are formed into balls, coated with breadcrumbs, fried to golden brown, and served with smokey garlic aioli.
3.67 from 3 votes
Servings : 35 croquettes
Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes


For the aioli
  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 2 teaspoons fresh lemon juice
  • teaspoons smoked paprika
For the mashed potatoes
  • 2 large russet potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon salt
  • 3 tablespoons butter
  • ¼ cup whole milk
  • 2 tablespoons sour cream
  • 6 strips bacon, cooked and crumbled
  • 2 tablespoons chopped fresh chives
  • ¼ cup chopped fresh parsley
  • cups shredded cheddar cheese
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
To bread and fry the croquettes
  • vegetable oil, for frying
  • 2 cups all-purpose flour
  • 2 large eggs, beaten
  • 2 cups unseasoned breadcrumbs


  • Make the aioli. Whisk together the mayo, garlic, lemon juice, and smoked paprika. Cover and let the sauce chill in the fridge while you make the croquettes.
  • Boil the potatoes. Place the potatoes in a pot, cover them with water, and add 1 teaspoon of salt to the water. Bring the water to a boil over medium-high heat, reduce the heat to low, and simmer for 12 minutes or until the potatoes are fork-tender. Drain the water from the potatoes.
  • Mash the potatoes. Use a fork or a potato masher to mash the potatoes.
  • Doll things up. Slowly mix in the butter, milk, and sour cream until the liquid has absorbed into the potatoes. Mix in the bacon, chives, parsley, cheese, and garlic powder. Taste the mashed potatoes and season with salt and pepper as needed.
  • Cool. Allow the mashed potatoes to cool to room temperature.
  • Prep. Line one baking sheet with parchment paper and another with paper towels. In a large, heavy-bottomed saucepan over medium heat, heat 3 inches of vegetable oil to 375°F. I highly suggest using a candy thermometer to measure the temperature.
  • Form the croquettes. While the oil is heating up, form the mashed potato mixture into 1.5-inch balls and arrange them on the baking sheet lined with parchment paper.
  • Set up the dredging station. Place 3 shallow bowls in a row. Fill the first with flour, the middle with the beaten eggs, and the last with breadcrumbs.
  • Dredge. Dip each ball in the flour (to coat), then in the egg (to coat), and then in the breadcrumbs (to coat). Then, return it to its place on the baking sheet. Repeat until you have breaded all of the croquettes.
  • Fry the croquettes. Fry the croquettes in batches until golden brown, turning with a spider skimmer periodically. Transfer the fried croquettes to the baking sheet lined with paper towels.
  • Serve. Serve the potato croquettes warm with the prepared aioli.


  • Bake them in the oven: Preheat the oven to 400˚F, arrange the croquettes on a baking sheet, and bake them for 15 minutes or until golden and crispy.
  • Cook them in the air fryer: Preheat the air fryer to 400˚F, coat the basket with cooking spray, arrange the croquettes in the basket, about one inch apart, and cook them for 5 to 7 minutes or until golden brown and crispy. Shake the basket halfway through cooking.
  • Proper Cooking: Fry the croquettes in batches without crowding so they cook evenly and don’t fall apart.
  • Use Leftovers: Use leftover mashed potatoes instead of making them from scratch.
  • Serving: Serve the cheesy potato croquettes immediately for best taste; refrigerate leftovers for up to 3 days or freeze for 3 months.


Serving: 1 croquette dipped in sauce | Calories: 162 kcal | Carbohydrates: 14 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 24 mg | Sodium: 223 mg | Potassium: 135 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 193 IU | Vitamin C: 2 mg | Calcium: 56 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer, Side Dish
Cuisine: French
Keyword: how to make potato croquettes, potato cheese croquettes, potato croquette, potato croquettes
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