Cheesy Boursin Potato Croquettes
Ingredients
INGREDIENTS
- 5–6 (~1.5lbs) Yukon Gold potatoes, peeled and cubed
- 5.2 oz. Boursin Garlic & Herb Cheese
- Salt, to taste
- 1/8 teaspoon white pepper
- 1/4 teaspoon onion powder
- 2 Tablespoon butter, melted
- 2 eggs, divided and slightly beaten
- 1/2 cup flour
- 1 cup breadcrumbs
- ~2 cups flavorless oil
- Optional: parmesan cheese, for garnish
- Optional: Parsley, chopped, for garnish
Directions
INSTRUCTIONS
- Add peeled and cubed potatoes to a large stockpot with salted water. Heat over medium-high heat and bring to a boil. Boil for approximately 15 minutes until potatoes are tender. Drain and set aside. While cooking, remove Boursin from the fridge to come to room temperature.
- Mash potatoes and add Boursin cheese, salt, white pepper, onion powder, and melted butter. Stir (or continue mashing) until completely combined. Let cool for 10-15 minutes; add ONE egg and stir to combine. Chill in the fridge for 15-25 minutes until mixture easily forms together.
- Take 1/4 cup of the mashed potato mixture and form into a rectangle. Place formed croquettes on a parchment lined plate. Continue forming until all of the mixture is used. Continue to chill for 20-30 minutes.
- Meanwhile, place flour in a bowl with salt and pepper. In another bowl, place the second egg for the egg wash. In a third bowl, add the breadcrumbs. Heat oil in a skillet or dutch oven (about 1 inch deep) until it reaches 350°F.
- Dip each potato croquette in flour, egg wash, then breadcrumbs. Fry in batches (don’t crowd the pan) for about 1 1/2 – 2 minutes on each side (4 sides) until golden brown. Remove and set on a plate lined with a paper towel before serving. Garnish with parmesan cheese as desired.
