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

Ingredients

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

Preparation

STEP 1

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

STEP 2

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.

STEP 3

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.

STEP 4

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

STEP 5

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

STEP 6

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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