Gluten Free Baked Potato Croquettes

Instructions

1. Peel and dice the potatoes and add to a large pot. Cover with about 1 inch of water and add 1/2 teaspoon salt. Bring to a boil and cook potatoes until tender.
2. Drain potatoes, transfer to a heat safe bowl or return to the pot and mash until there are no more chunks left.
3. Add the garlic powder, butter and milk. Mix to combine then season with salt and pepper to taste. Set aside to cool until you can handle the potatoes without burning your hands.
4. Once potatoes are cooled. Using a scoop or spoon, place a small handful of the potatoes into your hands and roll into logs about 3 inches long and 1 inch in diameter. The size is all up to you. You can even roll them into balls.
5. Place the logs on a baking tray or place to rest for about 10 minutes before coating. This helps them hold together when you start to coat them.
6. While potatoes are resting, preheat oven to 400°F and line a baking tray with parchment or a silicone mat.
7. Using three different bowls, place one with flour along with a sprinkle of salt and pepper. The second one add the eggs and whisk lightly. The thrid add breadcrumbs alogn with paprika and mix.
8. To coat the croquettes, carefully roll the potatoes in the flour, then the egg and finally the breadcrumbs, making sure they are well coated.
9. Place the coated croquette on the prepared baking tray and then repeat the process with the remaining potato logs until all are completed.
10. Bake in the preheat oven for 15-20 minutes until golden, turning them half way through.
11. Once done, remove from oven and let cool slighty before serving warm.