1. Peel the potatoes, boil them in salted water until tender, drain and leave them in the pot for a few minutes so the steam evaporates.
2. Press them while still warm and mix in the butter, egg yolks, cornflour, salt and nutmeg.
3. Let the mixture cool, then with floured hands shape it into thumb-thick rolls about 5 cm long.
4. Coat the croquettes in flour, then beaten egg and finally breadcrumbs.
5. Deep-fry in batches in oil heated to 170 °C for 3-4 minutes until golden brown.
6. Drain on kitchen paper and serve immediately with roasts.
Tip: Steaming the potatoes dry is the key - a wet mixture makes the croquettes burst while frying.
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