• 3 lbs (1.4 kg)) freshly cooked potatoes
• 3 oz  (84  g) butter or margarine
• 2 eggs
• ¼ pint (150 ml) milk
• Breadcrumbs
• Salt and pepper
• Parsley for garnish

Method:

1. Sieve the potatoes or mash well taking care no lumps remain.
2. Heat the milk with the butter until the butter melts.
3. Add to the potatoes with 1beaten egg and seasoning. Beat well until quite smooth.
4. Allow to cool and form into cork shaped croquettes.
5. Brush with beaten egg and coat with breadcrumbs.
6. Either fry in deep hot fat until nicely browned and drain well on crumpled kitchen roll or bake in a pre-heated oven at Gas Mark 7 (425°F/220°C) for about 20 minutes, turning over half way through, until nicely browned all over.
7. Serve hot, garnished with sprigs of parsley.

You can add some grated cheese to the potato mixture to give an alternative flavour.