Bring the milk and water with a pinch of salt to a boil.

Let it cool for 2 minutes before adding 3.17 oz of mashed potato flakes gradually, whisking continuously until smooth and homogeneous.

Add the butter, egg yolks, salt, pepper, grated Gruyère, and diced ham. Let the mixture cool.

Flour your hands well and form the mixture into evenly sized balls.

Place the balls on a silicone tray and freeze for 30 minutes.

Prepare the breading: Beat the 3 eggs in a bowl. In a second bowl, mix the flour and paprika. In a third bowl, place 2.47 oz of mashed potato flakes.

Take the chilled croquettes and dip them first in the flour mixture, then in the beaten eggs, and finally in the mashed potato flakes.

Chill again and repeat the breading process a second time.

Heat sunflower oil in a frying pan.

Once the oil is hot, cook the croquettes, turning them regularly to achieve an even color.