Manchego Cheese Idaho® Potato Croquettes | Idaho Potato Commission
Boil potatoes in salted water until tender, approximately 15 minutes. Drain potatoes and run through ricer. Blend in butter, cream, pancetta, 1/4 cup cheese and salt and pepper to taste. In a bowl,...
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Ingredients
- 4 large Idaho® russet potatoes, peeled, roughly chopped
- Salted water as needed
- 1 tablespoon unsalted, melted butter
- 1/4 cup heated heavy cream
- 5 oz. pancetta, finely diced, browned in oven
- 3/4 cup grated Manchego cheese
- Salt and ground black pepper to taste
- 5 eggs
- 1 cup all-purpose flour
- 1-2 cups panko
- Vegetable oil as needed.
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