Cheesy Potato Croquettes

Ingredients (17)

• ·pieces russet or Yukon potatoes
• ·cup smoked Gouda cheese
• ·cup parsley
• ·tbsp cornstarch
• ·tsp garlic powder
• ·tsp onion powder
• ·tsp smoked paprika
• ·tsp cayenne pepper
• ·tsp salt
• ·tsp pepper
• ·cup mozzarella
• ·cup panko bread crumbs
• ·cup parsley
• ·tsp garlic powder
• ·cup all purpose flour
• ·cup water
• ·piece egg

1. 1

   Boil potatoes in salted water until fork-tender (about 12–15 min). Drain and mash until smooth.

2. 2

   Stir in garlic powder, onion powder, cayenne powder, smoked paprika, smoked Gouda, parsley, salt, pepper, and cornstarch.

3. 3

   Mix well until creamy but firm. Let cool slightly.

4. 4

   Scoop about 3 tbsp mashed potato mixture into your hand.

5. 5

   Flatten slightly, place a small cube (or pinch) of mozzarella inside, then roll back into a ball to seal. Place in fridge or freezer for 30-45 minutes.

6. 6

   Roll each ball in paste, then coat in breadcrumbs. For extra crunch: repeat paste + breadcrumb coating twice.

7. 7

   Heat oil to 350°F (175°C).

8. 8

   Fry potato croquettes in batches, 2–3 minutes, until golden brown and crispy.

9. 9

   Drain on wired rack.

10. 10

    Sprinkle with extra parsley and salt.