Just try to eat just one—we dare you. Here’s the original recipe from 1937: “Pare and boil 6 medium-size Maine potatoes. Drain. Mash very smooth and light. Add 2 large tablespoons butter, 1 cup hot milk, ½ cup mild grated cheese, and salt and pepper to taste. Beat until fluffy. While hot, shape into little balls, then roll in egg and breadcrumbs. Place on a well-buttered pan and brown delicately in a hot oven. Serve immediately.” Below is our updated version.
Heat oven to 400º.
Peel and cut potatoes into 2-inch chunks. Place in a pan with enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain well.
When cool enough to handle but still hot, pass potatoes through a ricer or food mill into a medium-size bowl. By hand, stir in hot milk and grated cheese. Add salt and pepper. Don’t overmix.
Beat eggs and place in a shallow dish or pie tin. Place breadcrumbs in a separate shallow pie tin. Oil and butter a rimmed baking sheet.
Form potato mixture into golf-ball-size rounds. Roll in eggs, then breadcrumbs. Working quickly, place on baking sheet 1 inch apart from one another.
Bake 10 minutes and flip, until browned and crisp. Season to taste with salt. Serve hot.