Use for potato croquettes best one floury variety of potato. Peel the potatoes in salted water and bring to a boil. Then in about 20-25 minutes to cook at all. Drain and dry steam. Still warm press through a potato ricer or mash with a potato masher. Stir in hot milk gradually. Add butter and beat the puree easily. Season with salt and nutmeg. Stir egg yolks and add an include so much flour that the potato mixture is malleable.
That depends on the size of the egg yolk. The dough should remain a little sticky, so it does not taste too much like flour and potato croquettes remain soft on the inside. With floured hands, shape small rolls and place side by side on a board. Easier and quicker it, especially in larger quantities when the potato into a piping bag filled (without nozzle) and the mass injected through the large hole as a long string on the lightly floured work surface.
Then you can divide the potato with a knife into pieces. Turn dough rolls in beaten egg and roll in breadcrumbs. Heat deep fryer to 180 degrees and the potato croquettes floating golden brown in about 2 minutes. Drain on absorbent paper.
¤ 400 g Potatoes
¤ 1 / 8 L Milk
¤ 10 g Butter
¤ 150 g Flour
¤ 1 Eggs
¤ 6 tablespoons Breadcrumbs
Serves 3 – 427 cal per serving, 30 mins Prep – 60 mins Total.