5–6 (~1.5lbs) Yukon Gold potatoes, peeled and cubed
5.2 oz. Boursin Garlic & Herb Cheese
Salt, to taste
1/8 teaspoon white pepper
1/4 teaspoon onion powder
2 Tablespoon butter, melted
2 eggs, divided and slightly beaten
1/2 cup flour
1 cup breadcrumbs
~2 cups flavorless oil
Optional: parmesan cheese, for garnish
Optional: Parsley, chopped, for garnish
Add peeled and cubed potatoes to a large stockpot with salted water. Heat over medium-high heat and bring to a boil. Boil for approximately 15 minutes until potatoes are tender. Drain and set aside. While cooking, remove Boursin from the fridge to come to room temperature.
Mash potatoes and add Boursin cheese, salt, white pepper, onion powder, and melted butter. Stir (or continue mashing) until completely combined. Let cool for 10-15 minutes; add ONE egg and stir to combine. Chill in the fridge for 15-25 minutes until mixture easily forms together.
Take 1/4 cup of the mashed potato mixture and form into a rectangle. Place formed croquettes on a parchment lined plate. Continue forming until all of the mixture is used. Continue to chill for 20-30 minutes.
Meanwhile, place flour in a bowl with salt and pepper. In another bowl, place the second egg for the egg wash. In a third bowl, add the breadcrumbs. Heat oil in a skillet or dutch oven (about 1 inch deep) until it reaches 350°F.
Dip each potato croquette in flour, egg wash, then breadcrumbs. Fry in batches (don’t crowd the pan) for about 1 1/2 – 2 minutes on each side (4 sides) until golden brown. Remove and set on a plate lined with a paper towel before serving. Garnish with parmesan cheese as desired.