Potatoes are a great staple any time of the year and especially now, before the harbingers of spring (like ramps and morels) make their appearance. They’re the new-world alternative to rice and pasta, but they come right out of the ground ready to cook and they contain way more built-in nutritional value. There is also nothing more versatile!
What other food can you prepare in so many different ways? Bake, boil, steam, roast, or fry them; sliced, cubed, quartered, whole, shredded, or mashed — you can’t go wrong. Potatoes can be a complete meal, a supportive side, or the essential ingredient in a satisfying soup or a comfy casserole. There are so many different varieties of shape, size, color, and texture to choose from. And they pair beautifully with everything from meat, eggs, and cheese to onions and other veggies! Versatile with a capital “V”!
Mashed Potato Croquettes
from Bon Apetit
- 2 large egg yolks
- 2 cups cold mashed potatoes
- ½ cup grated Parmesan
- 2 tablespoons fresh chives, chopped
- 1 tablespoon all-purpose flour
- 4 large eggs
- 2 cups breadcrumbs
- Vegetable oil (for frying; about 2 cups)
- Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
- Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels. Makes about 18.
What a great way to use leftover mashed potatoes! When looking at recipes to include in my weekly articles, I try to find something new and different, dishes that are easy to make, and recipes that include items you can get at the market. I think these do the job nicely with some new techniques, some classic flavors, and the Galette uses duck fat which you can get from Maple Leafe Farms!