Manchego Cheese Idaho Potato Croquettes
Yield: 4 or 5 servings

4 large IdahoŽ russet potatoes, peeled, roughly chopped
Salted water as needed
1 Tbsp unsalted, melted butter
1/4 cup heated heavy cream
5 oz. Pancetta, finely diced, browned in oven
3/4 cup grated Manchego cheese
Salt and ground black pepper to taste
5 eggs
1 cup all-purpose flour
1 to 2 cups Panko (Japanese Bread Crunbs)
Vegetable oil as needed

Boil potatoes in salted water until tender, approximately 15 minutes. Drain potatoes and run through ricer.

Blend in butter, cream, pancetta, 1/4 cup cheese and salt and pepper to taste.

In a bowl, whisk 2 eggs; blend into potato mixture. Set aside and let cool.

Form into 8 to 10 3 to 4 oz. ovals. Divide remaining Manchego cheese into 8 to 10 portions and stuff into center of ovals to form croquettes.

Whisk remaining 3 eggs in a bowl.

In separate bowls, place flour and panko.

Bread each croquette: dip first in flour, then in egg and then in panko.

Deep fry croquettes in vegetable oil at 350F until deep golden brown. Serve warm.