Cheese And Potatoes Rissole

• 2 lbs potatoes
• salt
• 1/4 cup butter
• 6 egg yolks
• 1/2 teaspoon white pepper
• 1 lb swiss cheese, grated
• COATING
• sifted all-purpose flour
• 2 eggs
• 1/4 cup water
• soft breadcrumbs

1. Pare the potatoes and cut into eights. Place in a saucepan and cover with water. Add 1 tablespoon salt. Cover and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain potatoes; press through a food mill or mash well. Place in a dry saucepan and add the butter. Cook over low heat, stirring constantly, until butter is melted and mixture is dry. Place in a bowl; refrigerate until cool. Beat in egg yolks, pepper and salt to taste. Add the cheese and stir until well mixed. Chill well.
2. Shape with hands into 4-inch sausage shaped rolls; coat each roll well with flour. Beat the 2 eggs with 1/4 cup water until mixed. Dip potato rolls into eggs, then coat well with bread crumbs. Place on a cookie sheet and chill thoroughly. Fry in deep fat at 375u0b0F degrees until brown; do not overcook. Drain on paper toweling, place on a platter. Garnish with chopped parsley.
3. These may be kept warm in a 200 degree oven until served, if desired. This recipe may be prepared and refrigerated for 24 hours before frying. This amount makes about 8 servings.
4. The Creative Cooking Course.

potatoes, salt, butter, egg yolks, white pepper, swiss cheese, coating, flour, eggs, water, breadcrumbs

Taken from www.food.com/recipe/cheese-and-potatoes-rissole-273494 (may not work)