First, make the mashed potatoes. Scrub and peel the Russet potatoes, cut them into even chunks, and place them in a large pot. Pour in just enough water to cover them, add a generous pinch of salt, and bring the water to a boil.

Cook the potatoes for 10-15 minutes, until they can be easily pierced with a fork.

Drain the water, add in the milk, and start mashing the potatoes with a potato masher. Add in the butter, cheeses, spices, and some salt and pepper. Keep in mind you want these to be stiffer than normal mashed potatoes!

Let the mashed potatoes cool off completely, then refrigerate until ready to fry. They will be a lot easier to handle cold!

To make the croquettes, first, place the flour in one bowl, the two eggs (beaten) in a second bowl, and the breadcrumbs in a third bowl. Grab a ping pong ball-sized amount of mashed potatoes, and shape it into a small log.

Dip the croquette first in the flour, shaking off the excess, then into the egg, then into the breadcrumbs. Repeat with all the mashed potatoes.

When ready to fry, grab a medium-sized deep pot, and pour in 2-3 inches of vegetable oil. Heat on medium-high until the oil shimmers and is hot, and add in the croquettes, cooking 3-4 at the same time.

As the croquettes finish cooking, remove them from the oil with a slotted spoon and onto a plate lined with paper towels. Serve immediately!