Peel and wash the potatoes. Cook in boiling salted water for about 20 minutes. Drain the potatoes and press them through a potato ricer while still hot. Let the potato mixture cool down. Knead in egg yolk and flour, season with salt, pepper and nutmeg. Shape into about 24 small balls.
Beat the eggs and milk. Mix breadcrumbs and flaked almonds in a deep plate. Roll the balls first in beaten eggs, then in almond mixture. Press the almond flakes a little bit. Heat the oil. Fry the balls in portions until golden brown
Waiting time approx. 45 minutes