Potato Croquettes

1987 Southern Living Annual Recipes

June, page 116

4 cups cooked mashed potatoes
2 eggs beaten
2 to 4 tbsp buttermilk
3 tbsp chopped fresh chives
1 tsp salt
1/4 tsp white pepper
1 1/2 cup crushed round buttery cracker crumbs (about 40 crackers)
1/4 cup butter, melted
1/2 tsp paprika
Chives (optional)


Combine first 6 ingredients; mix well.  Divide mixture into 8 portions, and shape into croquettes; roll in cracker crumbs.  Place on a lightly greased 15x10x1 inch jellyroll pan; cover and refrigerate up to 24 hours.
Combine butter and paprika; drizzle over croquettes. Bake at 375 degrees for 20 to 25 minutes or until golden.  Garnish croquettes with chives if desired. Yield 8 servings.


Note: Potato Croquettes may be frozen.  To bake, place frozen croquettes on a greased baking sheet.  Combine butter and paprika; driver over croquettes. Bake at 375 degrees for 35 minutes or until golden.