2 lbs. potatoes (I like Yukon Gold.)

1 cup fresh mozzarella (shredded)

1 cup grated cheese

1/2 cup butter (melted)

3/4 cup heavy cream

2 egg whites (beaten)

1 1/2 cup of plain bread crumbs

sea salt


1. Peel and cut potatoes into cubes. Boil potatoes in boiling water for about 20 minutes. You should be able to pick up the potato with a fork when they’re done. Drain potatoes well.

2. In a bowl, add potatoes, mozzarella, grated cheese, butter, heavy cream and sea salt. With a mixer, mix well. After mixing, refrigerate potatoes for about 3 hours, so they become firm.

3. After potatoes are firm, shape in round thick circles. (See photo.) Dip potatoes into egg whites and then bread crumbs.

4. There are two ways to cook the croquettes. In a skillet add 3 tbs. of olive oil and cook croquettes 3 minutes on each side, until they are golden brown. If you don’t want to fry them, you can bake them in a 350 degree oven. Get a greased (just a little butter) cookie sheet and bake croquettes for about 20 minutes (10 minutes on each side).

Serve hot.