Place the peeled, evenly chunked potatoes in a large pot and cover with cold water by about 2 cm. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are very tender when pierced with a knife, about 12–18 minutes depending on size.

Drain and dry

Drain the potatoes thoroughly in a colander and return them to the hot pot. Place the pot back on the still-warm burner for 1–2 minutes, shaking occasionally, to evaporate excess moisture. This step prevents watery mash.

Mash and season

Pass the hot potatoes through a potato ricer or mash vigorously until smooth. Add the butter, warmed milk (heat milk gently until warm, not boiling), 1 teaspoon salt, 1/2 teaspoon black pepper and nutmeg if using. Mix until creamy and smooth. Taste and adjust seasoning.

Binding & Flavor

Incorporate binders

Allow the potato mixture to cool slightly (so eggs won't scramble). Stir in the two egg yolks, grated Parmesan, and chopped parsley until fully combined. The yolks and cheese will help the croquettes hold shape.

Chill to set

Transfer the mixture to a shallow container, cover, and refrigerate for at least 45 minutes (up to 2 hours). Chilling firms the mash and makes forming croquettes easier.

Breading & Frying

Prepare breading stations

Place flour in a shallow bowl. Beat the two whole eggs in a second bowl. Place breadcrumbs in a third bowl. Line a tray with parchment to hold formed croquettes.

Form croquettes

Using lightly floured hands or a small ice cream scoop (about 1.5 tablespoons for bite-size, or 2–3 tablespoons for larger), portion the chilled potato mixture. Shape into cylinders or ovals, smoothing seams. Work quickly to keep hands cool. If the mixture is sticky, dust hands with a little flour.

Bread the croquettes

Dredge each shaped croquette first in flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, then roll in breadcrumbs to coat evenly. Place finished croquettes on the prepared tray. For an extra-crispy shell, double-coat: chill briefly and repeat egg and breadcrumb step.

Heat the oil

Pour oil into a deep skillet or heavy pot to a depth of about 2–3 cm for shallow frying (or more for deep frying). Heat to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and turn golden in about 30–40 seconds.

Fry the croquettes

Fry croquettes in batches without crowding the pan, turning as needed, until evenly golden brown on all sides, about 2–3 minutes per batch for small croquettes, 3–4 minutes for larger ones. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

Finish and serve

While still warm, sprinkle with a little coarse salt. Serve croquettes immediately with your choice of dipping sauce (aioli, spicy tomato sauce, or mustard) or a simple lemon wedge.