Potato Croquettes 

 

3 pounds Idaho potatoes, peeled and cut into even-sized cubes 

1 ½ cup Parmigiano-Reggiano cheese, grated (any highly quality Italian grated cheese works!) 

1/4 cup mascarpone cheese 

1/2 cup milk 

1 stick butter, melted 

2 tablespoons garlic powder 

2 tablespoons fresh flat-leaf parsley, chopped Kosher salt and freshly ground black pepper 

1 lb mozzarella, cut into one inch cubes

3 eggs 

1 cup flour 

2 cups seasoned bread crumbs 

Vegetable oil, for frying 

 

Place potatoes in a pot, and add just enough cold water to cover. Bring to a boil, and lower to simmer for another ten minutes or until potatoes are tender enough for a fork to pass through. Drain the potatoes well in a colander. Return them to the pot and mash them with a potato masher. Add Parmigiano-Reggiano, mascarpone, milk, butter, garlic powder, parsley, salt and pepper. Mix very well. Take a handful of the potato mixture and form croquettes. Place a chunk of mozzarella in the middle and form more potato mixture around it. Dredge the croquette in flour, then the egg, and finally, the breadcrumbs. Warm the vegetable oil over medium heat. Fry croquettes in batches. Serve with a dusting of grated cheese.