Garlic Potato Croquettes

Place 4 peeled potatoes and 3 whole garlic cloves in a pot of water. Bring to a boil then simmer for 15-20 minutes or until potatoes show no resistance when pierced with a fork. Drain the water out of the pot, removing the potatoes and garlic if you need to. Then return potatoes and garlic to the empty pot. With heat on the lowest level as possible, add in your milk, butter, garlic powder and salt/pepper and fold in to combine. Using a potato masher, mash potatoes and garlic down to the consistency of your liking. You do not want to aim for extremely creamy potatoes, only because you want the balls to be able hold their shape.

When your mashed potatoes are mixed together and heated through, transfer to a bowl and wrap with cling wrap. Place in the fridge for a half hour, or until your potatoes harden a bit.

When hardened a bit, heat up a skillet on medium heat with the oil.

Prepare your breading station by adding your eggs and breadcrumbs to two separate dishes. Scoop out some of the mashed potatoes and form a ball by rolling it between your palms. Dip the ball in the egg, then coat in the breadcrumbs. Add each croquette to the oil, working in batches if you have to (so as not to crowd the pan). Fry until all sides are golden brown.

Transfer to a paper towel lined plate to drain excess oil. Repeat with the remaining potato mixture. Enjoy!