Potato croquette｜Otel de Mikuni's recipe transcription

Boil the potatoes with the skin on, then peel the skin while still hot and cut into small chunks.
Put it in a frying pan over low heat and crush it with a spatula to completely evaporate the moisture.

Put potatoes in a bowl and mash with a masher.
When the potatoes are completely mashed, add the butter and mix well.
Add (A) and mix well to adjust the taste, then add 1 egg yolk and mix quickly.
Add the remaining egg yolk and mix well.
Finally, taste and adjust the taste.

Divide the dough into 6 pieces.
Grease your hands with olive oil, remove the seeds, roll into balls and sprinkle with bread crumbs.

Shape the dough and fry in 180 degree oil.
When the seeds rise to the surface, turn them over, and remove them from the oil when they become golden brown.