Ham and Potato Croquettes—Croquetas de Jamon y Queso

Gather the ingredients.

Place potatoes and 2 teaspoons of salt in a large pot and cover with cold water.

Bring water to a boil, then cover and simmer potatoes until tender when pierced with a fork.

Remove from heat and drain in a colander.

Once potatoes are cool enough to handle, peel potatoes and place in a large bowl.

Add cream and butter to potatoes and mash well.

Place through a potato ricer to remove lumps, or mix with a hand mixer or a stand mixer with paddle attachment until smooth.

Season with salt and pepper to taste. Stir in Parmesan, egg yolks, and grated cheese. Place potato mixture in refrigerator and thoroughly chill.

Place about 1/4 cup of the potato mixture in palm of hand. Flatten it slightly and place several pieces of diced cooked ham inside.

Fold potatoes over ham to enclose it completely, then shape potatoes into an oblong croquette. Repeat with remaining potato mixture.

Place 2 eggs in a shallow bowl, add 1 to 2 tablespoons water or milk, and whisk with a fork.

Place breadcrumbs, flour, and parsley in another shallow bowl and season mixture with salt and pepper.

Dip croquettes into egg mixture, letting any excess drip off, then dredge croquettes in flour/breadcrumb mixture. Repeat with remaining croquettes.

Heat 2 to 3 inches of oil in a heavy sauté pan with tall sides or use a deep-fryer to about 350 F.

Carefully fry croquettes in batches until dark golden brown on all sides.

Remove croquettes from oil with a slotted spoon and place on paper towels to drain. To keep croquettes warm until ready to serve or to reheat them, place on a baking sheet in a 300 F oven.