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"By Fernanda Beccaglia POTATO CROQUETTE Though I love &amp;quot;everything potato&amp;quot; \u2014 garlic mashed potatoes, mashed potatoes with sage and mascarpone cheese, potato parsnip pur\u00E9e, roasted potatoes with sage and rosemary \u2014 potato croquettes has been my favorite side dish since I was little. (Serves 16) Ingredients 1 1/2 pound medium Yukon potatoes (organic), unpeeled and cooked 3 1/2 cups fresh breadcrumbs 3 large eggs, separated 1/2 cup freshly grated parmesan cheese Fresh parsley, finely chopped 1/4 tsp. nutmeg Sea salt and fresh ground white pepper, to taste 6 Tbsp. vegetable oil Optional: chives and garlic Directions If potatoes are cool enough to handle, peel them with your hands. Place in a large bowl and mash. Mix in breadcrumbs, egg yolks, parmesan, parsley, nutmeg and season to taste. Using a electric mixer, beat egg whites in a medium bowl until soft peaks form. Gently fold whites into potatoes mixture. Form mixture into sticks or patties. Coat them with breadcrumbs; place on baking sheet. Heat a large skillet over medium heat; add 3 tablespoons oil to the skillet. Add half of croquettes and cook until golden \u2014 about 4 minutes per side. Transfer to baking sheet and repeat with remaining ones. Click here for more  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/how-to/a4993/thanksgiving-sides/>