A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Four potatoes making six croquettes. Fry them a light brown all over, turning them gently as may be necessary. Lay them on brown paper or a hair sieve to drain off all fat, then serve on a napkin.
Preserved exactly as written in the original source
Wash, peel and put four large potatoes in cold water, with a pinch of salt, and set them over a brisk fire
When they are done pour off all the water and mash them
Take another saucepan, and put in it ten tablespoonfuls of milk and a lump of butter half the size of an egg
Put it over a brisk fire
As soon as the milk comes to a boil, pour the potatoes into it, and stir them very fast with a wooden spoon
When thoroughly mixed, take them from the fire and put them on a dish
Take a tablespoonful and roll it in a clean towel, making it oval in shape
Dip it in a well-beaten egg, and then in bread crumbs, and drop it in hot drippings or lard
Proceed in this manner till all the potato is used, four potatoes making six croquettes
Fry them a light brown all over, turning them gently as may be necessary
When they are done, lay them on brown paper or a hair sieve, to drain off all fat
Then serve on a napkin
Modern guidance to help you succeed with this vintage recipe
Cooking the mashed potatoes with boiling milk creates a panade (a thick paste) that binds the mixture and gelatinizes the starches, preventing the croquettes from falling apart during frying. The double coating of egg and breadcrumbs forms a moisture barrier that keeps the interior creamy while creating a crisp, golden crust. The high water content in potatoes is driven off during the initial boiling and mashing, concentrating flavors and creating a drier base that better absorbs the milk mixture.
The potato mixture can be made up to 2 days ahead. After mixing the hot milk into the mashed potatoes, cool to room temperature, cover tightly, and refrigerate. The shaped, breaded croquettes can be frozen for up to 1 month on a parchment-lined baking sheet, then transferred to a freezer bag. Fry directly from frozen, adding 2-3 minutes to cooking time.
Store cooked croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven on a wire rack set over a baking sheet for 10-12 minutes until heated through and crisp. Do not microwave, as this will make them soggy. Alternatively, re-fry briefly in 350°F oil for 1-2 minutes.
AI-generated tips from Chef Cecil's culinary database
The potato mixture can be made up to 2 days ahead. After mixing the hot milk into the mashed potatoes, cool to room temperature, cover tightly, and refrigerate. The shaped, breaded croquettes can be frozen for up to 1 month on a parchment-lined baking sheet, then transferred to a freezer bag. Fry directly from frozen, adding 2-3 minutes to cooking time.
Store cooked croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven on a wire rack set over a baking sheet for 10-12 minutes until heated through and crisp. Do not microwave, as this will make them soggy. Alternatively, re-fry briefly in 350°F oil for 1-2 minutes.
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