Potato and Mushroom Croquettes

Boil the peeled potatoes in 5 cups of water in a large pot until they are completely tender, approximately 15-20 minutes.

While the potatoes cook, heat 1 tsp of oil in a skillet over medium heat and sauté the chopped onion until softened, about 3-4 minutes.

Add the mushrooms to the skillet with the onion and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Pour 1 tbsp of water into the mushroom mixture and cook for another minute to deglaze the pan, then set the mixture aside to cool slightly.

Drain the cooked potatoes thoroughly and mash them until smooth in a large bowl.

Fold the cooled mushroom and onion mixture into the mashed potatoes, combining gently until evenly distributed.

Season the potato and mushroom mixture with salt and pepper to taste, then shape the mixture into 8-12 oval or cylindrical croquettes with your hands or two spoons.

Place the flour in a shallow dish and lightly coat each croquette on all sides with flour, shaking off any excess.

Heat 1 tbsp of oil in a large skillet over medium-high heat until shimmering.

Working in batches if necessary, carefully place the croquettes in the hot oil and fry for 3-4 minutes on each side until golden brown and crispy.

Transfer the finished croquettes to a paper towel-lined plate to drain excess oil, then serve warm.