Scrub or wash potatoes and boil in salty water in their skins until fork tender. Drain water, peel potatoes and press through the potato ricer into a bowl while still hot. Let cool. I didn't have a ricer so I started out with a sieve then just grated the boiled potatoes.
Add 1 egg and the butter in flakes to the potatoes as well as the flour, the parsley, the salt and the nutmeg. In a separate bowl Whisk the egg. add the breadcrumbs into a second bowl and set aside.
Knead the dough quickly with your hands. Make golf size balls with your hands then shape into cylindrical form. Place the croquettes into the whisked egg andcoaton all sides, then place them into the breadcrumbs by gently pressing.
Heat oil and deep fry. Set on paper towels to absorb excess oil. Serve hope you enjoy
Serve with sauerbraten.
The key to the dish leave the peeling on to boil, you want the potatoes as dry as possible. So don't wash the potatoes after peeling. If the mixture is wet and sticky add more flour. Make sure to press the breadcrumbs into the croquette just a bit to make tight. They will be crunchy outside fluffy inside.
