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Garlic & Herb Potato Croquettes with Boursin Cheese
Recipe courtesy of Pascal Beaute, MCF
Director of Culinary, Delaware North
What could make mashed potatoes with Boursin® Garlic & Fine Herbs cheese even better? Two words: deep fried. This potato croquette recipe is a fantastic hot appetizer for your cocktail or event menu.
Preparation
Equipment:
Sheet Pan, Deep Fryer
For the Croquettes:
-
Peel and cook the potatoes in salted water until tender. Drain.
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Mash the potatoes with the Boursin®, butter, and cream. Season with salt and pepper. Let the mixture cool.
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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.
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At service, deep-fry the croquettes until browned and crisp. Drain and serve.
Chef Notes:
-
Alternately, use the potato mixture as Boursin® mashed potatoes by adding 4 ounces of milk to make them fluffier.
Ingredients
-
portions
24
-
serving size
1 Piece
-
day part
Lunch, Dinner
Boursin® Croquettes:
-
4
lbs russet or gold potatoes
-
1
5.2 oz box Boursin Garlic & Fine Herbs
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8
oz butter
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4
oz heavy cream
-
4
oz all-purpose flour
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4
Eggs, whisked and seasoned for egg wash
-
10
oz bread crumbs
About Chef Pascal Beaute, MCF
Pascal Beaute likes butter and cream. And he likes cheese. He says it’s only natural because he’s French. In fact, Beaute is Maître Cuisinier de France (Master Chef of France), recognized as one of the most prestigious titles earned by chefs. He’s also the Director of Culinary with Delaware North, a global foodservice and hospitality company headquartered in Buffalo, N.Y. His recipes reflect that French sensibility, along with a keen sense of the American palate. Beaute’s Boursin® Garlic & Fine Herbs Potato Croquettes are crispy, craveable morsels, boasting the trifecta of cream, butter and cheese.
