Deep-Fried Cheese and Potato Sticks

Peel the potatoes, coarsely chop and cook for about 20 minutes in boiling salted water. Drain, let moisture evaporate briefly and squeeze through a ricer into a bowl. Allow to cool about 30 minutes. Grate the cheese finely and mix with the cream, potato flour and potatoes. Add 1 egg, season well with salt and nutmeg and knead into a malleable dough. If necessary, add potato flour to get a firmer dough. Divide the dough into portions on a floured surface. Roll out about 1 cm (approximately 1/2 inch) thick and cut into approximately 8 cm (approximately 3 inch) long and 1.5 cm (approximately 1/2 inch) thick sticks. Whisk remaining egg in a dish. Mix Parmesan and breadcrumbs on a plate. Carefully pull the sticks through the egg and coat with breadcrumbs. Refrigerate about 1 hour.