Potato Croquettes

1. 1

   Boil, steam or microwave potatoes until tender; drain. Mash in large bowl with egg yolks, butter, 1/2 cup of the flour and cheese. Cover; refrigerate for 30 mins.

2. 2

   Using floured hands, shape heaped tablespoons of the potato mixture into small flat logs. Dust with remaining 1/4 cup flour, shaking away excess. Dip croquettes, one at a time, in combined whole eggs and milk, then in breadcrumbs. Refrigerate for 30 mins.

3. 3

   Heat oil in a large saucepan on medium heat (a cube of bread turns golden in 10 seconds). Deep-fry croquettes, in batches, until lightly browned. Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.