Although they are yummy just by themselves, you could also top these beauties with a mushroom and leek gravy, or go towards the sweet side with a maple drizzle (I suggest frying instead of baking if you’re heading the sweet route).
If you have leftover mashed potatoes, don’t think twice about making these quick, cheesy potato croquettes. And if you’re starting from scratch like I did, they are well worth it!
2 large russet potatoes, peeled and diced
3 Tbsp vegan butter
4 Tbsp + 1/2 cup unsweetened almond milk, separated
2 Tbsp Daiya mozzarella shreds
1 Tbsp flour
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 Tbsp chopped fresh chives, plus more for garnish if desired
1/2 panko breadcrumbs
Preheat oven to 400 degrees. Place diced potatoes in a medium saucepan and cover with water. Bring water to a boil and let boil for 10-12 minutes or until the potato is fork tender. Drain well and pour potatoes into a large mixing bowl. To the potatoes, add butter, 4 Tbsp almond milk, Daiya shreds, flour, garlic powder, onion powder, salt, pepper, and chives, and mash + mix with a potato masher or a fork until you achieve the consistency of firm mashed potatoes.
Line a baking sheet with parchment paper. Place remaining almond milk in a shallow bowl, and panko breadcrumbs in a separate bowl. Using your hands, form the potato mixture into small croquettes 2 inches in diameter. Dip each croquette in almond milk and then coat with panko and place on the prepared baking sheet. Bake for 20-25 minutes, turning halfway (or when the bottom has turned golden brown). Garnish with more fresh chopped chives if desired.
Makes 12 croquettes