Wayne Gisslen

Potato Croquettes

banner
Preparation info
  • Portions:

    10

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

These are made from duchesse potato mixture. The procedure for duchesse potatoes is repeated here for the sake of convenience.

Ingredients

U.S. Metric Ingredients
3½ lb

Method

Procedure

  1. Steam the potatoes or simmer in salted water until tender. (Steaming is preferable because it results in a drier product.) Drain in a colander (if simmered) and let dry in an oven a few minutes.
  2. Pass the potatoes through a food mill or ricer.
  3. Add the butter and mix to a smooth paste. Season to taste with salt, pepper, and nutmeg.</