Wait for the mashed potatoes to cool: If you mix hot mashed potatoes with the binders, it can cause the egg yolks to cook and the cheese to melt, resulting in a clumpy, scrambled egg filling that’s far from the light, smooth texture we’re looking for.Wet your hands for ease: Forming the potato croquettes should be really easy and the filling should not be very sticky. If you’re finding it difficult, try letting the filling chill a bit in the fridge, then very lightly wet your hands before rolling. I find forming them into balls is the easiest shape, but if you want oblong or even patty-shaped croquettes, go for it! They might have different frying times, but it’s nothing you can’t handle: once the croquette is a deep golden brown on all sides, it’s done.Add low-moisture ingredients: If you want to experiment with adding some other ingredients to the croquettes, just make sure you’re not adding anything with too much liquid, as this might affect the forming and/or frying of the croquettes. Good options include caramelized onions, smoked paprika or cayenne pepper, bacon bits, minced jalapeño, finely diced ham, or shredded cheddar cheese., In this recipe, potato croquettes are in their simplest form: just mashed potatoes seasoned with parsley, bound together with flour and egg, rolled in breadcrumbs, and fried. They’re a real crowd-pleaser that can be served as an appetizer, finger food, snack, or side dish., This recipe takes a popular dish—mashed potatoes—and turns it into classic potato croquettes. They're the ideal appetizer, especially when served with a simple sour cream dip..