Potato Croquettes with Extra Melt American Cheese with Jalapeños

Yield: 50 pieces | Serving Size: 1 piece

Potato Croquettes with Extra Melt American Cheese with Jalapeños


  • 5 ounces | Potato Pearls™ dehydrated mashed potatoes
  • 16 ounces | Boiling water
  • PÂTE À CHOUX Ingredients
  • 2 ounces (1/4 cup) | Water, milk or combination
  • 1 ounce | Land O Lakes® Butter
  • 1/4 teaspoon | Salt



Make mashed potatoes by combining the potato pearls and hot water. Stir and let set up. Cool.


To make the pate a choux: Combine the water, butter, salt and sugar in a saucepan and bring to a rolling boil. Add the flour all at once, stirring constantly, until the mixture forms a ball and pulls away from the side of the pan.


Transfer the mixture to the bowl of an electric mixer, and using the paddle attachment on high speed, beat in the eggs one at a time, fully incorporating and scraping down the sides of the bowl after each addition. Check the appearance and consistency after each addition. When the dough is a medium-stiff paste and has a shiny appearance, stop adding eggs.


To make croquettes: Combine 16 ounces mashed potatoes and 4 ounces pate a choux


Form a #70 scoop of mixture around one cube of cheese. Shape into ball. Repeat with remaining ingredients. Chill balls until firm.


Bread croquettes using standard breading procedure. Refrigerate. (Croquettes may be frozen at this point. Place in tightly sealed container. Freeze.)

Nutritional Information

  • Serving Size1 piece
  • Calories30 calories
  • Fat 1.5 grams
  • Sat. Fat 1 grams
  • Trans Fat 0 grams
  • Cholesterol 10 milligrams
  • Sodium 65 milligrams
  • Carbohydrates 3 grams
  • Dietary Fiber 0 grams
  • Sugars 0 grams
  • Protein 1 grams
  • Vitamin A 52 IU
  • Vitamin C milligrams
  • Calcium 20 milligrams
  • Iron .12 milligrams

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