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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
