A perfectly poppable appetizer, these crunchy croquettes are made with Crystal Creamery whole milk that has been steeped with garlic, rosemary and sage making them cravably creamy and seriously savory.
2 pounds yukon gold potatoes
4 tablespoons Crystal butter
¼ cup Crystal whole milk
1 large sprig of rosemary
3 cloves of garlic minced
3 sage leaves
¼ teaspoon crushed black pepper
4 large eggs
2 cups breadcrumbs
Vegetable oil (for frying; about 2 cups)
Peel and quarter potatoes and add to a large pot. Top with a gallon of water and 2 tablespoons of salt. Bring to a boil over high heat, and boil about 15 to 20 minutes, until soft and easily pierced with a knife.
Meanwhile, in a small saucepan, heat butter, milk, and garlic together until butter melts and mixture steams. Turn off the heat, add rosemary, sage, and pepper, and let steep for 5 minutes. Remove the herbs.
Drain potatoes well and return to pot. Mash hot potatoes until smooth. Stir in the warm milk mixture, and season to taste. Allow mashed potatoes to cool slightly before rolling into 20 walnut-size balls. Chill in the refrigerator until cold and firm, at least 2 hours.
Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a small pot and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls into the egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels and sprinkle with salt and serve with gravy or sour cream for dipping.