Roasted Garlic Potato Croquettes with "Egg Yolk"

Directions

1. Using sharp knife, cut off top of the garlic heads, so individual cloves are exposed. Drizzle with olive oil. Wrap both heads in foil. Place on baking pan. Bake in preheated 400°F. oven until garlic is golden brown and cloves are tender. Cool. Squeeze roasted garlic out of each clove and set aside.

2. Scrub potatoes with vegetable brush under cold running water. Cut potatoes into 3-inch chunks. Place potatoes in large saucepan or pot and add cold water to cover completely. Heat to boiling, then reduce heat to simmer and cook until tender, about 10 to 15 minutes.

3. Drain potatoes well. Turn potatoes into large bowl. Stir in butter, then add sour cream, buttermilk, chives and 1 tablespoon olive oil. Mash. Stir in roasted garlic and Parmesan. Mix in the egg yolks. Cover and chill until mixture is completely cooled, about 20 to 30 minutes.

4. Using measuring tablespoon or small scoop, form potato mixture into 3 -inch balls, about 2 ounces each. Press cube of cheese into center of each ball and push potato mixture over cheese so it is centered in potato mixture.

5. Put flour in a shallow bowl or pan. Put beaten eggs in another shallow bowl or pan. Put thawed frozen hash browns in another bowl or pan. Bread potato balls by coating first in flour, then dipping in beaten egg and then rolling in hash browns. Place breaded potato balls on baking sheet lined with parchment or waxed paper. Chill in freezer for 1 hour.

6. In deep fryer or large saucepan of oil at 350°F. fry potato balls until deep golden brown and cheese in center is melted, about 5 minutes. Drain on rack or paper towels. Serve hot with hot sauce or ketchup. Garnish with chopped chives.

   Makes 8 servings of 3 croquettes each.