I have perfected this Italian Potato Croquettes Recipe using fresh russet potatoes, unsalted butter, and whole milk to create a luxuriously creamy mash. I blend in Parmesan cheese and an egg for extra richness before coating the mixture in flour, Italian seasoned breadcrumbs, garlic powder, and parsley. This recipe is simply irresistible.

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I’ve spent many afternoons perfecting this Best Homemade Italian Potato Croquettes recipe. I first got hooked on creating these crispy wonders after experimenting with a blend of russet potatoes, butter, and whole milk to create the creamiest mash ever.

I mix in one large egg right into the mash and fold in a generous helping of grated Parmesan cheese along with salt and pepper to really bring out the flavor. Then I carefully shape the mix into little rounds, dredge them in flour, dip in beaten eggs, and coat them in Italian seasoned breadcrumbs infused with garlic powder and chopped fresh parsley.

Frying them in olive oil until they’re golden, each bite gives you that perfect contrast of crunchy exterior and soft, indulging interior. I honestly think these Italian Potato Croquettes are one of the best homemade treats out there and a must try if you love creative Italian appetizers.

Why I Like this Recipe

I really like these Italian potato croquettes because they give me the best of both worlds. First off, the contrast between the crispy breadcrumb coating and the creamy mashed potato inside is just amazing—it makes every bite exciting. I also appreciate how simple the recipe is; even when I mess up a bit, the step-by-step process helps me keep it fun and stress-free. On top of that, the cheesy, garlicky flavor from the Parmesan and garlic powder totally reminds me of home-cooked meals that my family used to make, which makes this dish extra special. Lastly, frying them to a perfect golden brown makes me feel like a real cooking pro, even if it’s just a little treat on a busy day.

Ingredients

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Russet Potatoes: A hearty carbohydrate source that creates a fluffy, tender interior with a crisp exterior.
Unsalted Butter: Adds rich taste and smooth texture; enhances creaminess and flavor overall.
Whole Milk: Creates a smoother mash with extra creaminess; it enriches every bite.
Parmesan Cheese: Brings a sharp salty kick while adding protein and depth of flavor.
Eggs: Bind ingredients together and infuse crucial protein for a richer, tender texture.
Italian Seasoned Breadcrumbs: Add crispiness and a hint of herbs to contrast the soft mash.
Fresh Parsley: Adds brightness and a subtle herbal note to balance flavors.
Olive Oil: Helps fry croquettes to a golden, crisp finish with a light flavor.

Ingredient Quantities

2 lbs russet potatoes, peeled and cubed

2 tbsp unsalted butter

1/2 cup whole milk (for creamier mash)

Salt and pepper to taste

1/2 cup grated Parmesan cheese

1 large egg (mixed into the mash)

2 large eggs (beaten, for coating)

1 cup all-purpose flour

1 1/2 cups Italian seasoned breadcrumbs

1 tbsp chopped fresh parsley

1 tsp garlic powder

Olive oil or vegetable oil for frying

How to Make this

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1. Start by placing the peeled and cubed potatoes in a large pot with water and a pinch of salt, then boil them until they’re soft, about 15-20 minutes.

2. Drain the potatoes and mash them with the unsalted butter and whole milk until you get a smooth and creamy texture. Season with salt and pepper.

3. Mix in the grated Parmesan cheese, the large egg, chopped fresh parsley, and garlic powder with the mashed potatoes.

4. Let the mixture cool down a bit so that it won’t fall apart when you shape it.

5. Scoop out portions of the potato mixture and form them into small log or ball shapes, whichever you prefer.

6. Set up a breading station by putting the all-purpose flour in one bowl, the 2 beaten eggs in a second bowl and the Italian seasoned breadcrumbs in a third bowl.

7. Coat each formed potato mixture first in flour then dip into the beaten eggs and finally roll it in the breadcrumbs so its well covered.

8. Heat enough olive or vegetable oil in a frying pan over medium heat.

9. Fry the croquettes in batches for about 2-3 minutes on each side, or until golden brown and crispy.

10. Remove the croquettes from the pan and let them drain on a paper towel then serve warm, enjoying your homemade Italian treat!

Equipment Needed

1. A large pot for boiling the potatoes
2. A colander for draining the boiled potatoes
3. A potato masher to get a smooth mash
4. A mixing bowl for combining butter, milk, egg, cheese, parsley and garlic powder with the mashed potatoes
5. Three additional bowls for the breading station (one each for flour, beaten eggs, and breadcrumbs)
6. A whisk or fork to beat the eggs for coating
7. A frying pan for frying the croquettes
8. A spatula or tongs to turn the croquettes during frying
9. Measuring cups and spoons for accurate ingredient portions
10. Paper towels to drain the croquettes after frying

FAQ

Can I make the croquettes ahead of time?

Yeah, you can shape them and store in the fridge for up to a day. Just remember to fry 'em fresh for that best crunch.

How do I get my mashed potatoes nice and creamy?

Using whole milk and butter helps a lot. Make sure the potatoes are fully cooked before mashing and add the milk a bit slowly.

Can I bake these instead of frying?

Yup, you can bake 'em at 400°F for about 20-25 minutes, but they might not be quite as crispy.

What's the best oil for frying these croquettes?

I'd recommend olive oil or vegetable oil. They both work well, but olive oil adds a hint of extra flavor.

Best Homemade Italian Potato Croquettes Recipe Substitutions and Variations

If you can’t find russet potatoes, try Yukon Gold or even red potatoes. They might give a slightly different texture but still tasty.
Out of unsalted butter? Use salted butter or a good quality margarine. It might add a bit of extra salt so you may want to adjust the seasoning.
If you’re low on whole milk, you can use half-and-half thinned with a bit of water or even unsweetened almond milk for a dairy-free twist.
Don’t have Parmesan cheese handy? Pecorino Romano is a great swap that will bring a sharp, tangy flavor to your mash.
For Italian seasoned breadcrumbs, you can use plain breadcrumbs mixed with a pinch of dried oregano, basil, and garlic powder. Its a neat hack to keep that Italian vibe!

Pro Tips

1. Try adding your hot milk and butter right into the hot potatoes instead of waiting for them to cool down first; it helps get that extra smooth, creamy texture.

2. Let your mashed mixture chill in the fridge for 15-20 minutes before you start shaping; it makes them less likely to fall apart when you bread and fry them.

3. If you really want to up the flavor, toast the breadcrumbs in a pan with a little extra garlic powder before coating; it gives a deeper, more toasted taste.

4. Make sure to fry your croquettes in small batches so the oil stays hot enough, this keeps them crispy and prevents them from getting too greasy.

Best Homemade Italian Potato Croquettes Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

325

kcal

Equipment: 1. A large pot for boiling the potatoes
2. A colander for draining the boiled potatoes
3. A potato masher to get a smooth mash
4. A mixing bowl for combining butter, milk, egg, cheese, parsley and garlic powder with the mashed potatoes
5. Three additional bowls for the breading station (one each for flour, beaten eggs, and breadcrumbs)
6. A whisk or fork to beat the eggs for coating
7. A frying pan for frying the croquettes
8. A spatula or tongs to turn the croquettes during frying
9. Measuring cups and spoons for accurate ingredient portions
10. Paper towels to drain the croquettes after frying

Ingredients

2 lbs russet potatoes, peeled and cubed
2 tbsp unsalted butter
1/2 cup whole milk (for creamier mash)
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1 large egg (mixed into the mash)
2 large eggs (beaten, for coating)
1 cup all-purpose flour
1 1/2 cups Italian seasoned breadcrumbs
1 tbsp chopped fresh parsley
1 tsp garlic powder
Olive oil or vegetable oil for frying

Directions

Start by placing the peeled and cubed potatoes in a large pot with water and a pinch of salt, then boil them until they're soft, about 15-20 minutes.
Drain the potatoes and mash them with the unsalted butter and whole milk until you get a smooth and creamy texture. Season with salt and pepper.
Mix in the grated Parmesan cheese, the large egg, chopped fresh parsley, and garlic powder with the mashed potatoes.
Let the mixture cool down a bit so that it won't fall apart when you shape it.
Scoop out portions of the potato mixture and form them into small log or ball shapes, whichever you prefer.
Set up a breading station by putting the all-purpose flour in one bowl, the 2 beaten eggs in a second bowl and the Italian seasoned breadcrumbs in a third bowl.
Coat each formed potato mixture first in flour then dip into the beaten eggs and finally roll it in the breadcrumbs so its well covered.
Heat enough olive or vegetable oil in a frying pan over medium heat.
Fry the croquettes in batches for about 2-3 minutes on each side, or until golden brown and crispy.
Remove the croquettes from the pan and let them drain on a paper towel then serve warm, enjoying your homemade Italian treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.