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Cylinders of mashed potato sit under a crisp breadcrumb coating, with a soft, smooth centre and a dry, crunchy shell. These frozen croquettes are cooked from frozen in the oven or deep fryer, so they come out as a simple potato side rather than a complete meal. Compared with other Aunt Bessie's potato sides, they lean more towards a classic chip-shop shape than wedges or mash. They’re plain in the best sense, built around potato, oil, flour and seasoning, with the texture doing most of the work.
