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Potato Croquettes finished dish

Potato Croquettes

Recipe card for Potato Croquettes.
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Servings: 6 to 8 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 pound (3 to 4) medium Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons kosher salt
  • 3 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/2 cup finely grated Parmesan cheese
  • 2 large egg yolks
  • 2 tablespoons finely chopped chives

Method
 

Preparation
  1. Make the Mashed Potatoes: Place the potatoes in a pot, cover with cold water, and add salt. Boil until fork-tender (about 10 minutes). Drain and return to the pot to cook off excess water.
  2. Use a potato ricer or box grater to mash the potatoes. Mix in butter and pepper until combined. Allow to cool for about 1 hour.
  3. Make and Form the Croquettes: Once cooled, mix in Parmesan, egg yolks, and chives. Scoop out golf ball-sized portions and roll into uniform balls. Place on a baking sheet.
  4. Preheat the Oil: Line a baking sheet with paper towels. Heat oil in a saucepan to 350°F (175°C).
  5. Bread the Croquettes: Dip each croquette in egg whites, then in breadcrumbs. Set aside on a baking sheet.
  6. Fry and Serve: Fry croquettes in batches for about 3 minutes until golden brown. Transfer to the lined baking sheet and sprinkle lightly with salt. Serve immediately, with or without a dip.

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