Crispy Potato and Cheese Sticks (Croquettes)

Instructions

1. Prepare the Potato Base

1. Cook Potatoes: Place the peeled and cubed potatoes in a pot of salted cold water. Bring to a boil and cook until fork-tender (about 15-20 minutes).
2. Mash: Drain the potatoes completely. Return them to the pot and mash them thoroughly until smooth.
3. Mix: Stir in the butter, milk/cream (optional, depending on desired stiffness—use less milk than normal mash!), salt, pepper, and shredded cheese. The mash should be thick and stiff, not creamy, so it can be shaped.
4. Cool: Allow the mashed potato mixture to cool completely, preferably in the refrigerator for at least 30-60 minutes. This is essential for handling.

2. Assemble the Sticks

1. Prep Cheese: Cut the Mozzarella sticks or block cheese into pieces about 2.5 to 3 inches long.
2. Shape Potato: Take a scoop of the cold potato mixture (about 2 tablespoons) and flatten it into a thick oval shape in your palm.
3. Insert Cheese: Place one stick of mozzarella in the center of the potato oval.
4. Seal: Carefully wrap the potato mixture around the cheese, making sure the mozzarella is completely sealed inside the potato. Roll the stick gently between your palms to smooth it and ensure it’s tightly sealed. Repeat with the remaining mixture and cheese.
5. Chill: Place all the assembled potato sticks on a parchment-lined tray and chill in the freezer for 30 minutes (or refrigerator for 1 hour). This prevents leakage during cooking.

3. Set Up the Breading Station

1. Flour: Place the flour in a shallow dish.
2. Egg Wash: Lightly beat the eggs in a second shallow dish.
3. Breadcrumbs: In a third shallow dish, mix the breadcrumbs with the paprika, dried parsley, garlic powder, and chili flakes (this gives the sticks the color and flavor shown in the photo).