Swiss Potato Balls with Herbed Crème Fraiche
Stir fresh herbs into cold crème fraiche and set aside.
In a large bowl, combine mashed potatoes, cheese, 1 egg, nutmeg, salt, and pepper. Mix until blended, then shape into 1-inch balls.
In a small bowl, beat remaining egg with tablespoon milk. Dip potato balls in egg wash, then coat with seasoned bread crumbs.
Heat peanut oil in one or more fondue pots filled no more than ⅓ full. Guests can skewer potato balls or lower into the oil using a wire strainer. Cook until browned and dip in crème fraiche.