Jersey Royal Potato and Parmesan Croquettes with Truffle Aioli

1. **Cook the potatoes:** Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and allow to steam dry for a few minutes.

2. **Mash the potatoes:** While still hot, pass the potatoes through a potato ricer or mash very thoroughly. Be careful not to overwork the potatoes, as this can make them gummy.

3. **Make the potato mixture:** Return the mashed potatoes to the pot. Place over low heat, add the Jersey milk and Jersey butter, and stir until melted and well combined. Remove from the heat and stir in the grated Parmesan cheese, egg yolk, and chopped chives. Season generously with salt and pepper.

4. **Chill the mixture:** Spread the potato mixture onto a baking sheet and refrigerate for at least 1 hour, or until firm enough to handle.

5. **Shape the croquettes:** Once chilled, divide the potato mixture into equal portions (about 30g each). Roll each portion into a small cylinder or oval shape.

6. **Bread the croquettes:** Set up three shallow dishes: one with plain flour, one with beaten eggs, and one with breadcrumbs. Dip each croquette first in the flour, then in the egg, and finally in the breadcrumbs, ensuring they are fully coated.

7. **Fry the croquettes:** Heat vegetable oil in a large frying pan or deep fryer to about 180°C (350°F). Fry the croquettes in batches for 2-3 minutes, or until golden brown and heated through. Remove with a slotted spoon and drain on paper towels.

8. **Make the truffle aioli:** In a small bowl, whisk together the mayonnaise, truffle oil, lemon juice, and minced garlic. Season to taste with salt and pepper.

9. **Serve:** Serve the Jersey Royal potato and Parmesan croquettes immediately with the truffle aioli for dipping.