Blue Cheese Potato Croquettes


  • 3-3/4 pounds Russet potatoes, peeled
  • 6 ounces (3/4 cup) unsalted butter
  • 1-1/2 tablespoons garlic, minced
  • 6 ounces (3/4 cup) heavy cream
  • 4 ounces (1 cup) Maytag blue cheese, crumbled
  • 1-1/2 cups Panko breadcrumbs
  • 1 cup cooked, finely chopped spinach, chilled (or 6 ounces frozen, chopped, thawed and squeezed dry)
  • Salt and pepper, to taste

Breading Ingredients:

  • about 4 cups panko breadcrumbs
  • 4 eggs, well beaten
  • Flour for dredging

Anchovy Aioli Ingredients:

  • 6 anchovy filets
  • 2 cups prepared aioli or mayonnaise
  • 1 tablespoon Italian parsley, finely chopped
  • Salt and pepper to taste


  1. Cook potatoes in lightly salted boiling water until tender. Cool, then put through a ricer to make a fine, even texture.
  2. Heat butter in a skillet or saucepan and lightly cook garlic. Add cream and heat just until warm. Stir into potatoes to make a smooth mashed potato. Cool.
  3. Stir in blue cheese, panko crumbs and spinach. Season with salt and pepper.
  4. Portion the potato mixture into 1-ounce balls. Chill for easier handling if desired. Toss about 6 balls at a time in a bowl with the flour. Shake off excess flour then dip into the egg. Roll in the panko.
  5. Deep fry in small batches. Season with salt. Keep warm or prepare to order.
  6. Stir together Anchovy Aioli ingredients. Serve with warm croquettes.
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Yield: 5

Kevin Gin
Bridges Restaurant
Danville, CA

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