Go Back
+ servings
Thanksgiving turkey croquettes

Potato Croquettes

Lauren Aloise
Creamy potato croquettes are easy to make and a delicious snack any time of day.
4 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer
Cuisine Spanish
Servings 20 croquettes (approx.)
Calories 167.56 kcal


  • 8 tablespoons 120 grams of unsalted butter
  • 1 cup 120 grams of all-purpose flour, sifted
  • 2 1/4 cups 535 ml whole milk, at room temperature (important!)
  • 2 cups 475 ml light cream, at room temperature (important!)
  • 4 tablespoons 60 grams of unsalted butter, cut into cubes
  • 4 medium sized potatoes
  • Salt


  • Wash and peel the potatoes and cut them into equal sized chunks.
  • Cover them with cold water and bring to a boil.
  • Add salt and boil until a butter knife pierces through easily.
  • Strain all water and mash.
  • Set apart 2 heaping cups of the potato puree for the recipe.
  • Make the bechamel sauce by first melting the 8 T of butter on a medium heat in a heavy saucepan.
  • Once it is melted, slowly add in the flour, always stirring so that it doesn't stick.
  • Stir constantly for about 5 minutes to completely cook the flour.
  • Finally, add the milk and cream, a little at a time, alternating between additions over about a half an hour, constantly stirring.
  • When you have a creamy bechamel without any lumps, add the mashed potato (which should still be hot) and a pinch of salt.
  • Using either a hand blender or a countertop blender, blend the sauce while adding the cubed butter.
  • When the mixture is smooth, let it cool completely, for at least 4 hours in the refrigerator (or to speed this up spread it on a cookie sheet, covered with clingfilm).
  • Finally, form the croquettes with your hands and dip them in beaten egg followed by breadcrumbs.
  • Let the formed croquettes rest in the fridge for another hour or so before frying them for best results (they could also be frozen at this point).
  • Fry the croquettes in hot olive oil (if possible) or vegetable oil/sunflower oil if not.
  • Let the potato croquettes rest on paper towels and serve hot with dipping sauces if desired.


Calories: 167.56kcalCarbohydrates: 13.89gProtein: 2.7gFat: 11.51gSaturated Fat: 7.17gCholesterol: 34.12mgSodium: 34.02mgPotassium: 233.91mgFiber: 1.11gSugar: 1.75gVitamin A: 375.94IUVitamin C: 8.46mgCalcium: 47.36mgIron: 0.62mg
Keyword croquettes recipe, easy potato croquettes, spanish croquettes
Tried this recipe?Let us know how it was!