These nutmeg-scented oven-baked potato croquettes can be prepared up to 2 hours ahead and refrigerated until ready to bake. Do not mash the potatoes in a food processor; they will turn to glue.
2 pounds all-purpose potatoes, peeled and quartered
4 tablespoons butter, melted
3 large egg yolks
3/4 teaspoon grated nutmeg
1/2 teaspoon fine sea salt
1/2 cup King Arthur Unbleached, all-purpose flour
1 large egg, beaten
In a large pot of boiling salted water, cook the potatoes until tender. Drain well, return them to the pot, and let then dry in the heat of the pot, shaking occasionally.
Place the potatoes in a bowl and mash until smooth. Add 2 tablespoons of the butter, the egg yolks, nutmeg, and salt, and blend well.
Lightly butter a cookie sheet. Spread the potato mixture evenly on the sheet. Brush the top of the potatoes with the remaining butter, cover with wax paper, and refrigerate until cold, about 25 minutes.
Preheat the oven to 350°F. Butter a 12 by 9-inch baking dish. Sprinkle a work surface with 1/4 cup flour. Dip your hands in the flour, then pull off a piece of the cold potatoes about the size of an egg, and form it into a cylinder. Roll the cylinder lightly in the flour, and place in the baking dish. Repeat with the remaining potato mixture, adding flour to the work surface as necessary.
Brush the tops of the croquettes with the beaten egg. Bake for 25 to 30 minutes, or until nicely browned. Serve immediately.
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