These creamy potato croquettes marry mashed potatoes and bèchamel sauce.
2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight1/2 cup all-purpose flour, transferred to a shallow bowl2 cups panko breadcrumbs, finely ground in a food processor and transferred to a shallow bowlIn a small saucepan, melt butter over medium-high heat until foaming. Add flour and whisk to form a paste.
Using a flexible spatula, stir in butter and season with salt, pepper, and cayenne pepper to taste. Stir in béchamel until thoroughly combined, about 1 minute.Line rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop potato-béchamel mixture onto prepared baking sheet; you should have 28 portions. Using your hands, roll each portion into a ball between your palms and return to prepared baking sheet.
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