Crocchette di patate

Wash the potatoes thoroughly. Place the potatoes in a large pot, cover with cold water, and add 5 grams of salt. Bring to a boil and cook until the potatoes are very tender when pierced with a fork, about 30-40 minutes depending on size.

Drain the potatoes, let them cool slightly, then peel them while still warm. Pass the peeled potatoes through a potato ricer or mash them thoroughly with a fork until smooth, ensuring no lumps remain.

Transfer the mashed potatoes to a large bowl. Add the grated Parmigiano-Reggiano, egg yolk, freshly grated nutmeg, 5 grams of salt, and freshly ground black pepper. Mix well with a spoon or your hands until all ingredients are evenly incorporated and the mixture is cohesive.