Jersey Royal Potato and Goat Cheese Croquettes

Boil the potatoes: Place the Jersey Royal potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

Mash the potatoes: While still hot, pass the potatoes through a potato ricer or mash thoroughly until smooth. Ensure there are no lumps.

Enrich the potato mixture: In the same pot, return the mashed potatoes and add the Jersey milk and Jersey butter. Stir over low heat until the butter is melted and the mixture is smooth and creamy.

Incorporate the cheese and thyme: Remove from the heat and stir in the crumbled goat cheese and chopped fresh thyme. Season generously with sea salt and black pepper to taste. Allow the mixture to cool slightly.

Shape the croquettes: Once the mixture is cool enough to handle, take a tablespoon of the potato mixture and shape it into a small cylindrical or oval croquette. Repeat until all the mixture is used.

Bread the croquettes: Prepare three shallow bowls: one with the plain flour, one with the beaten egg, and one with the breadcrumbs. Dredge each croquette in the flour, then dip it in the egg, and finally coat it thoroughly with the breadcrumbs. Ensure they are evenly coated.

Fry the croquettes: Heat the vegetable oil in a frying pan or deep fryer to 180°C (350°F). Carefully add the croquettes in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

Serve: Garnish with chopped fresh chives (optional). Serve immediately while hot and crispy, with a side of blanched Jersey asparagus (optional).