Golden Piped Potato Croquettes

Across Germany and the Low Countries, little fried potato logs like these arrive alongside roast pork, venison and schnitzel. The dough is essentially duchess potato mixture: dry, riced potato beaten with yolks and butter until stiff enough to pipe through a large star tip. Those ridges earn their place by adding surface area that browns. The step that matters most is drying the boiled potatoes in the oven, because extra water softens the croquettes and can make them burst in hot oil.