Potato Croquettes

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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
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.</