Potato Croquettes

Potato Croquettes
Staff Writer
Mashed Potatoes


Mashed Potatoes

Combining hot mashed potatoes, butter, onions, and breadcrumbs results in a decidedly delicious dish. The genius behind the recipe? George Rector, a famous American restaurateur. 

Click here to see more recipes from George Rector. 


  • 2 cups hot mashed potatoes
  • 2 tablespons butter
  • 1 unbeaten egg
  • ½ teaspoon salt
  • ¼ teaspoon celery salt
  • 1/8 teaspoon pepper
  • 2 teaspoons finely grated onion
  • Breadcrumbs
  • 1 beaten egg


Combine and mix all ingredients except the breadcrumbs and egg. Shape into croquettes. Roll the croquettes in the breadcrumbs, dip in the egg, and roll once again in breadcrumbs. 

Fry in deep, hot fat that registers at 375 degrees on a thermometer, until nicely browned. Drain on absorbent paper. 

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.