Instructions for the Potatoes

1. 1. Boil Potatoes:

      • • Place the peeled and chopped potatoes in a large pot. Cover them with water and add a pinch of salt.
      • • Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.

1. 1. Mash Potatoes:

      • • Drain the potatoes and return them to the pot.
      • • Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/3 cup low-fat milk, and 2 tablespoons of butter or olive oil.
      • • Mash until smooth and creamy. Stir in the 1/2 cup shredded cheddar cheese.

1. 1. Shape Croquettes:

      • • Allow the mashed potatoes to cool slightly so they are easier to handle.
      • • Take a small handful of mashed potatoes and shape them into balls or patties (about 2 inches in diameter).

1. 1. Coat the Croquettes:

      • • Prepare a station with beaten eggs in one bowl and bread crumbs in another.
      • • Dip each potato ball first into the beaten egg, letting any excess drip off, then roll it in the bread crumbs, pressing gently to adhere.

1. 1. Cook the Croquettes:

      • • For frying: Heat a layer of oil in a skillet over medium heat. Fry the croquettes in batches, turning occasionally, until golden brown on all sides. This should take about 3-4 minutes per side.
      • • For baking: Preheat the oven to 400°F (200°C). Place the breaded croquettes on a baking sheet lined with parchment paper and lightly spray them with olive oil. Bake for about 20-25 minutes, turning halfway through, until golden and crispy.
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         Instructions for Cheese and Sour Cream Dip:

        1. Mix Dip Ingredients:

           • In a mixing bowl, combine 1 cup of sour cream or Greek yogurt, 1/4 cup shredded cheddar cheese, 1 tablespoon of lemon juice, 2 tablespoons of chopped chives or green onions, and salt and pepper to taste.

        2. Stir Well:

           • Mix until all ingredients are well combined and the cheese is evenly distributed throughout the dip.

        3. Chill:

           • Optionally, refrigerate the dip for at least 30 minutes to allow flavors to meld.