1. Start by prepping your mashed potatoes. If you don’t have leftovers, boil and mash about 1.5 pounds of potatoes, then let them cool completely. This step is crucial for the croquettes to hold their shape and crisp well.
2. In a large bowl, combine the mashed potatoes, shredded cheese, chopped herbs, garlic powder, salt, and pepper. Mix gently until everything is evenly incorporated. This is where you can get creative—taste and adjust seasoning as needed.
3. Prepare your breading station: place the flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
4. Using your hands, shape the potato mixture into small oval or round patties, about 2-3 inches in diameter. I find wetting my hands slightly helps prevent sticking and keeps the shape smooth.
5. Coat each patty first in flour, shaking off excess, then dip in the egg wash, and finally coat thoroughly with panko breadcrumbs. This three-step process is the secret to that perfect, crunchy exterior.
6. Heat vegetable oil in a heavy skillet over medium heat to about 350°F (if you don’t have a thermometer, test by dropping a small piece of breadcrumb into the oil—it should sizzle immediately).
7. Carefully fry the croquettes in batches, about 3-4 minutes per side, until golden brown and crispy. Don’t overcrowd the pan to keep the oil temperature steady.
8. Transfer fried croquettes to a paper towel-lined plate to drain excess oil. Let them rest for a minute or two—this helps the coating set and prevents sogginess.
9. Serve warm with a dollop of berry jam on the side and a sprinkle of fresh herbs for garnish.

One tip I learned from those early kitchen experiments is to trust your instincts with seasoning and texture. If the mixture feels too wet to shape, add a bit more flour or breadcrumbs. And if you want a lighter version, baked croquettes work too—just spray them with oil and bake at 400°F for about 20 minutes, flipping halfway.