Don’t participate in food waste!  Have leftover mashed taters?  Turn them into flavor poppin’ potato croquettes!

Ingredients (serves 4):

• Potatoes:
  • 3 lbs of organic potatoes (I used Yukon Gold), diced (peel if desired)
  • 1/4 Cup organic non-dairy milk
  • 3 cloves of garlic
  • 3 Tablespoons non-dairy buttery spread
  • sea salt & pepper to taste
• Breading:
  • 1/2 Cup potato starch (may replace with arrowroot or corn starch)
  • 1/2 Cup almond meal (may replace with sorghum flour if allergic to almonds)
  • 2 teaspoons garlic powder
  • 2 teaspoons dried rosemary
  • 1 teaspoon sea salt
• 1-2 Tablespoons avocado oil (or oil of choice) to coat baking tray

Directions:

1. Preheat your oven to 400 degrees.  Bring a large pot of water to boil.  Once your water is bubbling, carefully add your potatoes and whole garlic cloves.  Turn your heat down to medium-high.  Potatoes should be tender in 30 minutes. Test a potato by inserting a fork; if it slices through easily and is tender, your potatoes are ready.  Drain your potatoes and add them back to your cooking pot.  Add the non-dairy milk, non-dairy buttery spread, and spices and smash away.  Let cool a bit before you form your croquettes!
2. In a mixing bowl, combine your breading ingredients and whisk until combined.  Prepare a baking sheet with your oil (or you may use parchment paper to make this oil-free).
3. I like to make my croquettes bite-sized; as such, I used 1 Tablespoon per croquette and formed an oblong shape.  Form your croquette and add it to your breading bowl; be sure to coat each side of your croquette and place onto your baking sheet.  Repeat until you’ve used up all of your mashed potatoes.
4. Pop your croquettes in the oven for about 20 minutes, flipping halfway through to ensure a golden crust on all sides.  Let rest for 5 minutes before moving from the baking tray.
5. These little croquettes pair beautifully with my creamy roasted red pepper sauce!

6. Enjoy eating whole!