• 6 cups leftover mashed potatoes
• 4 eggs, beaten
• 11/2 cups Grana Padano, grated
• salt and freshly ground pepper
• 2 cups bread crumbs
• oil for frying
• parsley for garnish

Heat mashed potatoes in a skillet over medium heat. When just warm, stir in half the eggs and Grana until mixed. Allow the mixture to cool to room temperature. When cooled, it should be thick enough to handle and shape. In a shallow bowl, beat the remaining half of the beaten eggs with 2 tablespoons water, salt and pepper. Pour the bread crumbs into another shallow bowl. Shape the potato mixture into 1-inch-by-3-inch logs. With the help of a fork, gently roll the croquettes in the egg, then in the bread crumbs, coating them thoroughly. Let the croquettes rest for about a half hour before frying-this helps the breading stay on.

In a large saucepot, or deep fryer, add enough oil to come about 4 inches up the side of the pot. Heat the oil to 350°, and fry the croquettes, being careful not to overcrowd the pan. Once they're golden brown, remove with a slotted spoon and drain on paper towels. Fry parsley in oil for garnish. Makes 24 to 30

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