700g (11⁄2lb) large floury potatoes, cut into large chunks
Salt and ground black pepper
60ml (4tbsp) milk
25g (1oz) butter
4 large eggs, lightly beaten
30ml (2 level tbsp) each chopped fresh chives and parsley or tarragon
50g (2oz) plain flour
125g (4oz) white breadcrumbs
Butter and oil for frying
Directions
Step 1
Cook the potatoes in boiling salted water until tender. Drain, then dry well and mash with the milk and butter; season generously. Stir in two eggs and the chopped herbs. Place the mixture in a rectangular 16x25.5cm (61⁄2x10in) non-stick tin, cover carefully and chill for at least 4hr or overnight.
Step 2
Divide the mixture into 16, then roll into little barrel shapes. Roll in seasoned flour, dip in the remaining beaten egg and roll in the breadcrumbs.
Step 3
Fry in batches in a mixture of butter and oil until the croquettes are golden brown. Drain on kitchen paper. Keep them warm while you cook the remaining croquettes; serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
