Start by peeling the potatoes.

Boil them until tender. Do not add salt to the boiling water.

Drain the potatoes and mash them.

Add butter and eggs, and mix everything together.

Season the mashed potatoes with salt, white pepper, and freshly grated nutmeg.

Sprinkle breadcrumbs in a dish and transfer the mash into the dish.

Place the dish in the freezer for a couple of hours or in the refrigerator. It can easily stay in the freezer until the next day.

Turn the chilled mash out onto a cutting board and cut into sticks.

Coat them in flour followed by lightly beaten egg whites.

Then roll the sticks in breadcrumbs. After that, I put them back in the freezer for another hour to ensure they were firm.

Fry the croquettes in the deep fryer at 180 degrees Celsius (356 degrees Fahrenheit). Remember to only add 3-4 croquettes at a time since the oil temperature drops drastically when the very cold croquettes are added.

Remove the croquettes when they are golden and crispy.

Place them on paper towels and sprinkle salt on top.

Enjoy.