Mashed Potato Croquettes
3 cups leftover seasoned mashed potatoes
1 tbs finely chopped parsley
1/4 tsp black pepper
Sauce
2 tbs butter
6 green onions, with a few inches of green, thinly sliced
1 clove garlic, finely minced (you can omit if using garlic mashed potatoes)
4 tbs flour
1/4 cup chicken broth
1/4 cup milk
1/2 tsp salt, or to taste
Coating
1/2 cup all-purpose flour
2 large eggs, lightly beaten with 1 tbs cold water
2 cups finely ground fresh bread crumbs
Combine the mashed potatoes, parsley, and black pepper.

In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk. continue cooking, stirring, for 2 minutes. Add salt, to taste. Combine with the mashed potatoes mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours. Put 1/2 cup of flour in a plate. Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground bread crumbs in another bowl.
Shape croquette mixture into 1 1/2-inch balls (a little smaller if you're making appetizers). Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining mashed potato mixture and crumbs. I keep plenty of paper towels and a bowl of water handy to keep my hands relatively clean.
Let the croquettes stand for about 30 to 45 minutes to dry a bit.Heat oil to about 360. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels. Serve with hot gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.
Makes about 16 to 18 1 1/2-inch croquettes.