Potato Croquettes - cooking recipe

Ingredients

2 1/4 lbs potatoes, peeled and coarsely chopped
2 None egg yolks plus 2 eggs
1 tbsp butter, softened
3/4 cup flour
1/2 cup grated Cheddar cheese
2 tbsp milk
1 cup dried breadcrumbs
None None Vegetable oil, for deep-frying

Preparation

Boil, steam or microwave potatoes until tender; drain. Mash in large bowl with egg yolks, butter, 1/2 cup of the flour and cheese. Cover; refrigerate for 30 mins.
Using floured hands, shape heaped tablespoons of the potato mixture into small flat logs. Dust with remaining 1/4 cup flour, shaking away excess. Dip croquettes, one at a time, in combined whole eggs and milk, then in breadcrumbs. Refrigerate for 30 mins.
Heat oil in a large saucepan on medium heat (a cube of bread turns golden in 10 seconds). Deep-fry croquettes, in batches, until lightly browned. Drain on paper towels.