• 12 Idaho® Russet potatoes, peeled, boiled and mashed with 1-pint heavy cream and 8 tablespoons melted unsalted butter, cooled 
  • 2½ cups all-purpose flour (more as needed)
  • 10 egg yolks
  • 2 cups Boursin cheese
  • Vegetable oil, for frying
  • All-purpose flour
  • Eggs, for egg wash
  • Panko breadcrumbs
  • Chipotle aioli
  • Avocado lime sour cream
  • Crispy bacon lardons
  • Chives, minced


  1. Place your mashed potatoes in a large bowl. Add flour, egg yolks, cheese, salt and pepper and mix well. 
  2. Set up a breading station. Season the flour with salt and pepper.
  3. In a deep pot, add the vegetable oil until there is 2-3" of oil. Heat over medium high heat to 350°F.
  4. Scoop one small portion of the potato mixture and pass it lightly to coat it in flour. Then coat it in egg wash. Finally, coat it in breadcrumbs. Cook off a sample piece and taste for seasoning. Add more salt and pepper as needed. If the croquette holds its shape, you are ready to portion the rest out. If it falls apart at all, add a little more flour to the mixture.
  5. Make small golf ball sized portions, about 1 ounce each. Flatten into a round disk-like shapes. Bread all of the croquettes and place them on a lined sheet tray. At this point, you can refrigerate or even freeze the croquettes for future use. If cooking immediately, drop the croquettes, in batches, in the frying oil, until they are golden brown and hot through.
  6. Drain and season with salt. Plate on top of chipotle aioli, top with dollops of avocado lime sour cream, bacon and chives. 
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Carrie Schleiffer
Alley Twenty Six

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