2 lbs russet potatoes
Salt and pepper to taste
3/4 cup Pecorino Romano cheese
1/4 cup breadcrumbs
8 cloves garlic
3/4 cup chopped parsley
Boil, peel and mash potatoes.
Add all the ingredients to the potatoes and mix well.
Wet hands slightly, with 1/4 cup batter at a time, form into log shapes.
In a large pan add 1/4 inch of oil to pan, when well heated add croquettes.
Fry until golden brown, turning once as they brown.
Transfer to paper towels to drain, serve immediately.
Tip: The croquettes should have the consistency of meatballs. If they're too soft you may add another quarter cup of breadcrumbs