Bel Foodservice

Garlic & Herb Potato Croquettes with Boursin®

Recipe courtesy of Pascal Beaute, MCF
Director of Culinary, Delaware North

What could make mashed potatoes with Boursin® Garlic & Fine Herbs even better? Two words: deep fried. This potato croquette recipe is a fantastic hot appetizer for your cocktail or event menu.

Portions
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Preparation time
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Cooking time
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Price category
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Ingredients

Boursin® Croquettes:

  • 4 lbs russet or gold potatoes
  • 5.3 oz (150g) Boursin® Garlic & Fine Herbs
  • 8 oz butter
  • 4 oz heavy cream
  • 4 oz all-purpose flour
  • 4 Eggs, whisked and seasoned for egg wash
  • 10 oz breadcrumbs

Preparation

For the Croquettes:

  1. Peel and cook the potatoes in salted water until tender. Drain.
  2. Mash the potatoes with the Boursin®, butter, and cream. Season with salt and pepper. Let the mixture cool.
  3. Shape the mixture into small balls or pears. Roll in the flour, then the egg wash, then the breadcrumbs. Lay the croquettes on a sheet pan and freeze.
  4. At service, deep-fry the croquettes until browned and crisp. Drain and serve.

Chef Notes:

  1. Alternately, use the potato mixture as Boursin® mashed potatoes by adding 4 ounces of milk to make them fluffier.

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