Crispy Cheesy Potato Croquettes

My aunt brought these to a potluck once, and I watched people gravitate toward them like they were the last appetizers on earth. They looked like golden nuggets of comfort, but what struck me was how she'd somehow made funeral potatoes—that casserole everyone's grandmother claims as her own—into something you could hold in your hand and eat in two bites. When she told me she'd air fried them, I was skeptical until I tasted the crispy exterior giving way to that creamy, cheesy center. Now I make them constantly, and they've become my secret weapon for turning leftover mashed potatoes into something people actually get excited about.

I made these for my kids' school bake sale (yes, technically not baked, but nobody was checking too closely), and they sold out before the cookies did. One parent came back asking for the recipe, then another, and suddenly I was standing in a school hallway explaining air fryer temperatures to strangers. That moment made me realize these aren't just a side dish—they're the kind of thing people remember and want to recreate at home.

Ingredients

• Cooked and cooled russet potatoes (3 cups, mashed): Room temperature mashed potatoes are crucial—hot potatoes will make your mixture fall apart when you try to shape them, and cold ones get gluey. The slight starch from russets holds everything together beautifully.
• Shredded cheddar cheese (1 cup): Sharp cheddar gives more flavor than mild, and shredding it yourself keeps the texture creamy rather than gummy from pre-shredded varieties that contain anti-caking agents.
• Sour cream (1/2 cup): This is your binding agent and flavor backbone—it keeps everything moist and tangy, which balances the richness of the cheese.
• Green onions (1/4 cup, finely chopped): They add brightness and a subtle onion note without overpowering the potato, plus a hint of fresh color.
• Garlic powder and onion powder (1/2 teaspoon each): These are gentler than fresh garlic or onion, which would add moisture and make shaping difficult.
• Kosher salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Season generously here—the mixture will taste bland if you hold back, since everything mellows during cooking.
• Cornflakes or panko breadcrumbs (1 cup, finely crushed): Cornflakes give a nostalgic crunch that feels right for this dish, but panko works if you prefer a more traditional crisp texture.
• Eggs and milk (2 large eggs, 2 tablespoons milk): This egg wash is your glue between the potato mixture and the coating—whisk it smooth so it adheres evenly.

Instructions

Mix your filling:

In a large bowl, combine all the potato mixture ingredients—mashed potatoes, cheddar, sour cream, green onions, and spices. Mix until it's smooth and well blended, then taste it and adjust seasoning if needed. This is your moment to fix flavoring before everything is breaded, so don't skip it.

Shape the croquettes:

Scoop out about 2 tablespoons of the mixture at a time and roll it between your palms into small cylinders or balls—consistency matters more than perfect shape. Place them on a parchment-lined baking sheet, and don't worry if they look rough; the coating will smooth things out visually.

Prepare your coating station:

Whisk together eggs and milk in one shallow bowl, and pour your crushed cornflakes or breadcrumbs into another. Having both ready keeps the process smooth and prevents crumb-covered hands fumbling for the next ingredient.

Bread each croquette:

Dip each one into the egg mixture, making sure it's fully coated, then roll it in the cornflakes until you can't see the potato anymore. The coating protects the filling during air frying and gives you that satisfying crunch.

Preheat your air fryer:

Set it to 390°F (200°C) and let it heat for 3 minutes—this temperature is hot enough to crisp the coating without burning it before the inside heats through. Skipping preheat means uneven cooking and disappointing texture.

Arrange and spray:

Place croquettes in a single layer in the basket with a little space between each one—crowding them steams them instead of crisping them. Hit them lightly with oil spray; this is what gives you that golden, crispy exterior.

Air fry and flip:

Cook for 8–10 minutes, shaking the basket or turning them halfway through to ensure even browning on all sides. They're done when they're golden brown and you can hear the coating crack slightly when you tap one.

Serve while hot:

These are best enjoyed immediately, while the outside is still crispy and the inside is warm and creamy. Garnish with fresh green onions if you want to be fancy about it.

Save

My neighbor texted me a photo of these golden-brown croquettes she'd made for her family, saying they'd disappeared faster than she could pull them from the air fryer. Something about that moment—a friend discovering that food could be both comforting and exciting, both familiar and new—that's when I understood why this recipe matters.

Making Them Look Restaurant Quality

The trick to elegant croquettes is really just patience and practice with shaping. Use a small cookie scoop or a spoon to make each piece roughly the same size, so they cook at the same rate and look intentional on the plate. After the first few, your hands figure out the rhythm, and the 16 pieces come together faster than you'd think.

Dipping Sauce Pairings That Work

Serve these with something cool and tangy to cut through the richness—ranch is the obvious choice and never disappoints, but I've had success with sriracha mixed into sour cream, or even a simple garlic aioli. Spicy ketchup rounds out the flavors beautifully, and if you're feeling adventurous, a horseradish cream adds an unexpected kick that people talk about.

Storage and Reheating Wisdom

Leftovers keep in an airtight container in the refrigerator for up to four days, though they're honestly best eaten the day you make them. Reheating in the air fryer for 5–6 minutes at 350°F brings back the crispiness better than any other method, restoring them to nearly their original glory. Here's what I've learned the hard way:

• Don't microwave them unless you enjoy a soggy, disappointing texture that makes you question why you saved them.
• You can freeze unbaked croquettes on a baking sheet, then transfer to a freezer bag—cook directly from frozen, adding 2–3 minutes to the air fry time.
• If you're making a big batch, shape and bread them ahead of time, refrigerate overnight, and air fry fresh when you need them.

Save

These croquettes bridge two worlds—the nostalgia of a classic casserole and the satisfaction of modern air fryer cooking. Once you master them, you'll find yourself making them again and again, each time with a new person discovering why they're so special.

Kitchen Tips & Answers

→ What type of potatoes work best for these croquettes?

Russet potatoes are ideal due to their starchy texture, which helps create a fluffy interior that holds together well.

→ Can I use yogurt instead of sour cream in the mixture?

Yes, substituting Greek yogurt offers a lighter tangy flavor while maintaining moisture and creaminess.

→ How do I ensure the croquettes become crispy in the air fryer?

Coat the croquettes thoroughly with crushed cornflakes or panko breadcrumbs and spray lightly with oil before air frying for optimal crunch.

→ Are these croquettes suitable for vegetarians?

Yes, the ingredients are vegetarian-friendly, containing no meat or animal-derived gelatin.

→ How can I reheat leftover croquettes?

Reheat in the air fryer at 350°F for a few minutes to restore their crispiness without drying out.

→ What dips pair well with these cheesy potato croquettes?

Ranch dressing, spicy ketchup, or sour cream-based dips complement the flavors nicely.