Ingredients
- 4 medium russet potatoes (about 560 grams, peeled)
- 1/4 cup half-and-half (or whole milk)
- 1 large egg yolk
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup loosely packed finely chopped chives (or green onions)
- 1 cup panko (or other coarse breadcrumbs)
- 2 tablespoons butter (combined with oil, for frying)
How to Make
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Step 1: Cut potatoes into 2-inch cubes; put into a large saucepan. Add water to cover the potatoes. Heat over high to a rolling boil; reduce heat to a gentle rolling boil. Cook until the potatoes are fork-tender, about 15 minutes. Drain off the water. Working in the pan, mash the potatoes with the half-and-half, egg yolk, salt and pepper until smooth. Let stand until cool enough to handle, then stir in the chives.
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Step 2: Put the breadcrumbs into a shallow dish.
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Step 3: Use your hands to shape the potato mixture into small football shapes, using about 3 tablespoonfuls per piece. Roll in the crumbs to coat on all sides. Set on a wire rack. Refrigerate for 2 or more hours.
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Step 4: Heat a fair amount of oil (with the butter) in a large skillet over medium-high heat until hot but not smoking. Add the croquettes in a single uncrowded layer. Fry, turning gently, until golden and crisp on all sides, about 5 minutes. Serve hot.
We hope you enjoy this recipe!
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