Procedure:
Cook the unpeeled potatoes in salted water until tender, drain and peel. Place in a bowl and mash with a potato masher. Season with salt, black pepper, nutmeg and add the Parmesan cheese. Now add the egg yolk and mix everything, add also the milk and mix everything well.
Shape the mixture into croquettes, and make a hole with your finger, put inside the chopped mozzarella and close it. First dip the croquette in the beaten egg and then in the breadcrumbs.
Now they are ready to be cooked in extra virgin olive oil in a frying pan.
Once cooked, drain the croquettes on kitchen paper and buon appetito!