Ingredients
Equipment
Method
Cook the potatoes
- Put the russet potatoes in a large pot and add 8 cups water; add more water if needed to cover them by about 1 inch.
- Bring to a boil over high heat, then reduce the heat and simmer for 12–15 minutes, until the potatoes are fork-tender.
- Drain the potatoes well, return them to the pot, and mash until smooth.
- Mix in the unsalted butter, warmed whole milk, kosher salt, black pepper, and chopped fresh parsley.
- Spread the potato mixture in a shallow dish and let it cool, then cover and refrigerate for at least 1 hour, until cold and firm.
Shape and bread
- Divide the chilled mixture into 12 portions and shape each into an oval about 3 inches long.
- Set out the all-purpose flour, beaten eggs, and plain fine breadcrumbs in three separate shallow bowls.
- Coat each croquette in flour, dip it in egg, then roll it in breadcrumbs, pressing gently so the crumbs adhere.
Fry the croquettes
- Pour the vegetable oil into a 12-inch heavy skillet to a depth of about 1 inch and heat over medium heat to 350°F.
- Fry the croquettes in batches without crowding the skillet, turning as needed, for 4–5 minutes, until golden brown all over; keep the oil near 350°F between batches.
- Transfer the croquettes to a wire rack or paper towel-lined plate and let drain for 2 minutes before serving.
Notes
For the crispiest coating, keep the oil near 350°F and fry in uncrowded batches. Refrigerate leftovers in an airtight container for up to 3 days; freeze uncooked breaded croquettes for up to 1 month. For a gluten-free version, use a 1-to-1 gluten-free flour blend and gluten-free breadcrumbs.