Leave potato peels on, they contain vitamins. Scrub, quarter, cover with water, boil 20 minutes, pour some potato water in measuring glass, let potatoes dry in pan. Make 1/4 cup milk from Tbs milk powder and 4 Tbs potato water.

Mash potatoes with egg yoke, butter, grated cheese, and chopped parsley or pureed cilantro in pan with nutmeg, salt and pepper. Once mashed, add Tbs of milk at a time till mash is like bread dough.

Flour your cutting board, roll into potato balls, ice scoop size. Cool. Roll krokets through flour, then beaten eggwhite, then breadcrumbs. Shape balls to hot dog size sausages by rolling.

Heat enough peanut oil in a small skillet to immerse krokets in 375F degree oil, just below smoking. Use piece of bread to test the temperature, should turn to crouton, not burn. Fry 1 kroket at a time, 2 minutes each side. Drain. Serve with dijon mustard dip and mayonaise.

Cool oil, filter, label and reuse.