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Remove the skin from the potatoes and boil them in salted water until they are soft.
Remove the water and place the pot back onto the hot stove so the remaining water on the potatoes evaporates. The potatoes should be really dry.
Mash the potatoes, then add the yolks of 3 eggs, the starch, some salt and nutmeg.
Mix everything well.
Fill the mashed potatoes into a large piping bag with a really large opening.
Sprinkle some starch onto a board or baking sheet that will later fit into your freezer.
Pipe thick strings of mashed potatoes onto the board.
Cut the strings into smaller portions of about 2 inches / 5 cm.
Put the board into the freezer for about 20 minutes.
In a bowl, scramble the remaining three eggs.
Put the bread crumbs into a different bowl.
Remove the potato portions from the freezer and one by one put them first into the scrambled eggs, then roll them in the bread crumbs and set aside.
Heat the frying oil in a pot and fry the croquettes in the oil until they turn golden-orange.
Remove and serve the croquettes or let them cool and freeze for later.