Potato Rissoles

• 1 lb russet potato, peeled
• 2 tablespoons unsalted butter
• 2 tablespoons 1% low-fat milk
• salt (optional)
• 1/2 teaspoon white pepper
• 1 ounce cooked ham, very finely chopped
• parsley, finely chopped (fresh, about a handful before chopping)
• 2 scallions, very finely chopped
• 1/2 cup flour (or more as needed)
• 1 -2 tablespoon olive oil (or more as needed)

1. Boil the potatoes until tender; then mash them with the butter, and milk.
2. Allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions.
3. Shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour.
4. Heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden.
5. When cooked, drain on paper towels; serve hot with your favorite seasoned white sauce or gravy.
6. Prep and cooktimes noted above the ingredient list are approximate.

russet potato, unsalted butter, milk, salt, white pepper, parsley, scallions, flour, olive oil

Taken from www.food.com/recipe/potato-rissoles-265731 (may not work)