Place the peeled and chunked potatoes into a large pot and cover with cold water by about 2 cm. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Drain and dry

Drain the potatoes thoroughly in a colander, then return them to the hot pot for 1–2 minutes over low heat to evaporate excess moisture. This step prevents watery croquette filling.

Mash and season

Off the heat, mash the potatoes thoroughly using a potato masher or ricer until smooth. Add the butter and warmed milk, mixing until creamy. Stir in the egg yolk, salt, black pepper, and nutmeg (if using). Taste and adjust seasoning.

Fold in add-ins

If using chives/parsley and cheese, fold them into the mashed potatoes now until evenly distributed. Let the mixture cool to room temperature, then refrigerate for at least 30 minutes (or up to 2 hours) to firm up for easier shaping.

Shape and Coat

Portion and shape

Line a tray with parchment. Scoop about 2 tablespoons (or roughly 30–35 g) of the chilled potato mixture and shape into small logs (about 7 cm long) or rounds/discs, pressing gently to compact but not overwork. Continue until all mixture is used. Chill shaped croquettes on the tray for 10–15 minutes to help them hold shape.

Prepare coating stations

Put the flour in a shallow bowl and season it with 1/4 tsp salt and 1/8 tsp pepper. Beat the eggs in a second shallow bowl. Put the breadcrumbs in a third bowl. Set them in order: flour, egg, breadcrumbs.

Coat croquettes

Working in batches, dredge each croquette first in the seasoned flour, shaking off excess, then dip into the beaten egg, letting excess drip off, and finally press into breadcrumbs to coat evenly. For a thicker crust, repeat the egg and breadcrumb step for a double coat. Place coated croquettes back on the tray and chill for 10 minutes to set the coating.

Fry

Heat oil

Pour oil into a deep, heavy pot or deep fryer to a depth of about 6–8 cm. Heat the oil to 175°C (350°F). If you don’t have a thermometer, test with a small piece of bread or breadcrumb: it should sizzle and brown in about 45–60 seconds.

Fry croquettes

Fry the croquettes in small batches (do not overcrowd) for 2½–4 minutes, turning if needed, until golden brown and crisp. Use a slotted spoon to transfer fried croquettes to a paper towel–lined tray to drain. Keep cooked croquettes warm in a low oven (about 100–110°C / 210–225°F) while you finish the rest.

Optional second fry (extra crisp)

For an extra-crisp crust, allow the first fry to cool for a few minutes, then return croquettes to hot oil for an additional 30–60 seconds until very crisp.

Serve

Serve the potato croquettes hot with lemon wedges or your choice of dipping sauce. They are best eaten immediately for maximum crispness.