Heat a large volume of water in a saucepan. Peel the potatoes and place in the pan of boiling water with a pinch of salt.
Cover and cook for 10-15 minutes, test the potatoes with the tip of a knife to check that they are cooked.
Dry the potatoes on a kitchen cloth, and then place in a salad bowl.
Mash the potatoes finely until no more bits are left.
Add the grated Emmental Entremont cheese, chopped shallot onions, salt, pepper and milk.
Mix until consistent.
Form 5cm discs with the mixture.
Place cornflour, eggs and breadcrumbs in three different bowls.
Roll the croquettes in the cornflour, remove the excess. Then roll them in the beaten egg and cover with breadcrumbs.
Heat the oil in a pan at 180°C.
Fry 2 or 3 croquettes at a time until golden, then dry on paper towels. Serve piping hot.
Photo credit : Stéphanie Iguna @FoodFactory