Potato Herb Croquettes

Ingredients

400 g potatoes

salt

freshly ground black pepper

fresh herbs, chopped, e. g. parsley, chives, mint, dill, etc.

flour

1 egg slightly beaten

breadcrumbs

olive oil

vegetable oil

Preparation

Peel and roughly chop potatoes. Steam until very soft. Mash, season and allow to cool for 5 minutes. Stir through herbs.

Place flour, egg and breadcrumbs in separate bowls. Scoop up one tablespoon of the potato mix and roll.

Roll the croquette in the flour. Dip in the egg and roll in the crumbs to evenly coat. Place on a plate and chill in the fridge for 30 minutes.

Add oils in a non-stick frying pan to reach a depth of about 3 cm.
Heat oil and deep-fry croquettes for about 3 minutes until golden brown. Drain on papertowels and serve with lemon/lime wedges.

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Easy Fluffy Mashed Potatoes

Serves: 4 to 6



Ingredients

• 2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes
• 1/4 cup milk or half-and-half, or more to taste
• 1/4 cup butter
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Preparation

Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.

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