• Heat the oven to 200F

Make the croquettes

• Mix the mashed potatoes, egg yolks, Southwest seasoning mix, flour, and cheese together in a bowl.
• Scoop out the mixture and roll into 1 inch balls.
• Place on a baking sheet and pop in the fridge to set.
• Crack the whole eggs in a small bowl and whisk to scramble.
• Add the breadcrumbs in a separate bowl to make the coating stations.

Fry the croquettes

• Heat the oil in a medium frying pan t0 375F
• When the oil is ready, remove the croquettes from the fridge.
• In batches of 4 or five, dip the croquettes in the egg, then roll in the breadcrumbs to coat.
• This is where I smash mine into disc shapes but you can leave round if you want to.
• Place in the oil gently and fry till golden brown, flipping or moving around to cook all sides.
• When crispy and golden brown, remove from the oil and place on a baking sheet lined with paper towels or brown bag paper.
• Place in the oven to keep warm while you are frying the next batch.
• Once all are done, keep warm while you make the dip.

Green Chile Ranch Dip

• For the dip, combine the sour cream, yogurt, chilies, and ranch seasoning.
• Stir to combine.
• Keep cold until ready to serve with the hot Southwest Potato Croquettes!