Boil the potatoes in salted water until tender. Drain, return to the pan over a low heat and mash dry with a potato masher. Season with salt pepper and grated nutmeg to taste, then beat in the butter. Remove from the heat and beat in the egg yolks.
When the mixture is cool enough to handle, form it into
With the beaten eggs in one bowl and the breadcrumbs in another, coat them in egg then roll them in the crumbs. Repeat to give a double coating.
Preheat oil for deep-frying to 190°C/375°F. Deep-fry the croquettes until golden brown, drain on kitchen paper and serve immediately.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.