Potato Cheese Croquettes With Chipotle Aioli

• 4 -5 baking potatoes, peeled and diced
• 2 tablespoons butter
• 1 teaspoon fresh tarragon, minced
• 1 dash Worcestershire sauce
• salt and pepper
• 2 dashes paprika
• 12 cup sharp cheddar cheese
• 3 eggs
• flour
• seasoned bread crumbs
• chipolte aioli
• 12 cup mayonnaise
• 2 chipotle chiles in adobo
• 18 cup ketchup
• adobo seasoning, with cumin
• pepper
• 1 garlic clove
• 12 lime, juice of

1. Boil potatoes in water 10 minutes, or until tender.
2. Mash and cool.
3. Beat 1 egg, add to potatoes with butter, tarragon, worcestershire, salt/pepper, paprika, and cheese.
4. Roll into balls (I used about 1 tbsp or so of mixture).
5. Beat 2 eggs and place into bowl.
6. Put flour and breadcrumbs onto 2 separate plates.
7. Roll balls in flour, dip into egg, roll in breadcrumbs.
8. Chill on foil-lined pan for 30 minutes.
9. Heat oil for deep frying.
10. Fry balls until crispy and golden brown.
11. Drain on paper towels.
12. If freezing, cool and place into freezer bags.
13. Reheat in oven at 375 degrees for 10 minutes.
14. For aioli - combine all ingredients in food processor and blend well.
15. Chill for a few hours before serving.

baking potatoes, butter, fresh tarragon, worcestershire sauce, salt, paprika, cheddar cheese, eggs, flour, bread crumbs, chipolte aioli, mayonnaise, chiles, ketchup, cumin, pepper, garlic, lime

Taken from www.food.com/recipe/potato-cheese-croquettes-with-chipotle-aioli-121707 (may not work)