DIRECTIONS:
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Bake the potatoes in a preheated 425F oven for 50 minutes to 1 hour or
until they are soft, halve them lengthwise, and scoop the potato out of
the shells with a spoon, reserving the shells for another use.
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Force the scooped-out potato through a ricer or a food mill fitted with
the medium disk into a large bowl.
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There should be about 2 cups riced potato.
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In a saucepan combine 1/2 cup water, the butter, the salt, and the nutmeg,
bring the mixture to a boil, and stir in the flour all at once.
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Reduce the heat to moderate and beat the mixture vigorously with a wooden
spoon for 3 minutes or until the paste pulls away from the side of the
pan and forms a ball.
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Remove the pan from the heat, add the eggs, 1 at a time, beating after
each addition, and beat the mixture until it is smooth and shiny.
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Add the potatoes and beat the mixture until it is combined well.
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The potato mixture may be prepared up to this point 1 day in advance and
kept covered and chilled.
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In a deep fryer or large kettle heat 2 inches of the oil until it registers
340F on a deep fat thermometer.
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Transfer the potato mixture to a large pastry bag fitted with a 1/2 inch
star tip and pipe eight 2 2/1 inch lengths, cutting them with kitchen shears
or a small knife, directly into the oil.
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Fry the croquettes, turning them with a slotted spoon, for 3 minutes or
until they are crisp, golden, and cooked through.
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Transfer them as they are fried to paper towels to drain, and sprinkle
them with the salt.
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Make more croquettes in batches with the remaining potato mixture and transfer
the drained croquettes to a rack set in a jelly roll pan (to prevent them
from becoming soggy).
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The croquettes may be made 2 hours in advance, kept covered loosely with
paper towels at room temperature, and reheated on the rack in a preheated
400F oven for 5 minutes, or until they are heated through and crisp.
-
If not making the croquettes in advance, keep them warm in a preheated
300F oven.
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