Gather all the ingredients for the recipe.

Peel, wash, and cut the potatoes into small cubes.

Cook the potatoes in salted water.

While the potatoes are cooking, remove the stems from the parsley and keep only the leaves.

Finely chop the parsley leaves.

Stack the cheese slices and cut them into sticks, or if using a block, cut into sticks as well. These will go inside the croquettes.

Once the potatoes are cooked, drain them and mash with a potato masher or fork. Add nutmeg, a pinch of salt, ground white pepper, and freshly ground black pepper.

Add the chopped parsley.

Mix well, mashing with a fork. Taste and adjust the salt if needed, then let the mixture cool.

Once the mashed potatoes are cool, form balls of about 1 ounce (30 grams) each.

Make a hole in the center of each ball and insert a piece of cheese.

Seal the ball well with your hands so the cheese is completely enclosed. Shape into croquettes.

In a bowl, beat the eggs well with a pinch of salt. Prepare another bowl with breadcrumbs.

Dip the croquettes in the beaten egg.

Then coat them in breadcrumbs.

Dip them again in the beaten egg.

And finally, coat them again in breadcrumbs.

Double coating the croquettes will help prevent them from opening while frying. Refrigerate for about 15 minutes. You can fry them in a skillet with plenty of hot oil or in a deep fryer. Make sure the oil is hot.

Drain the croquettes on paper towels and serve immediately to enjoy the melted cheese center!