Havarti Stuffed Potato Croquettes

preparation

Boil the potatoes until soft, about 15 minutes. Drain the potatoes, and then mash them along with milk, sour cream, butter, salt, pepper, 1 egg and flour. After mashed and thoroughly mixed, refrigerate the mashed potatoes for 1 hour to cool and harden the mixture.

Cut the Castello Creamy Havarti Cheese in half flat-wise so that you end up with two rectangles that are about ½ inch thick. Then cut each rectangle from right to left in ½ inch segments so that you end up with 1/2x1/2 inch cheese sticks that are about 2 ½ inches long. Set aside.

Roll potato mixture into round 16 oblong cylinders and place one cheese stick in the center, then mold the potato mixture around it. If the mixture is sticky during this process, use liberal flour to keep things dry. Place them on a well floured baking sheet and freeze for about 1 hour until well hardened.

When ready to fry, heat the oil in a large dutch oven to 365 degrees. Meanwhile, in a small bowl, beat the eggs. In a separate bowl, combine the Italian and panko breadcrumbs.

Dip the potato cylinders into the egg mixture, then into the breadcrumbs to thoroughly coat. Fry them until deeply golden, no more than 3 at a time. Once finished, remove and place on a wire baking sheet to drain.

The finished croquettes can be kept warm in an oven of 325 degrees until all croquettes are ready. Serve while hot.