Instructions

1. Pass the cooked potatoes through a ricer or food mill.
2. Add 2 tablespoon of melted butter, heavy cream, chives, salt and pepper to the potatoes. Gently combine.
3. In a skillet over medium heat, melt the additional 2 tablespoon of butter and bacon grease.
4. Add the onions and sauté for 5-8 minutes until soft and translucent.
5. Scoop out the sautéed onions and add them to the potato mixture. Be sure to leave the butter and bacon grease in the pan.
6. Fold the onions in to the mixture.
7. Add the cheddar cheese and mix just until incorporated.
8. Using a teaspoon, scoop out a generous scoop of the mixture. Gently shape them into balls about 1” round.
9. Place each formed ball on a clean plate.
10. Once all the balls are formed, cover the dish and put it in the refrigerator for 15- 30 minutes.
11. When you’re ready to make them beat the egg in a shallow pan.
12. In a separate bowl add the flour.
13. In a third bowl, put the bread crumbs.
14. To the butter/bacon grease pan, add enough oil to reach 1/4” of the pan and have the heat at medium.
15. Roll the croquette into the flour, then the egg (you may have to gently smooth it on) and then in the bread crumbs.
16. Add the croquettes to the pan, a few at a time. They will only take a few minutes per side at most. Watch them closely.
17. Place on a paper towel and season with salt.