Peel the potatoes and cut into large chunks. Place the potatoes in a pot and cover with room temperature water so the potatoes are submerged completely. Add about a tablespoon of salt to the water.

Cover with a lid and bring to a boil. Reduce to a simmer and cook the potatoes until fork tender, about 20 minutes.

Drain the potatoes and let them sit on a tray for about 10 minutes to let some steam escape.

Use a potato ricer or potato masher and mash the potatoes in a mixing bowl. Pour the melted butter over the potatoes followed by the eggs, salt, pepper, parsley, and garlic powder. Mix until combined

Sprinkle the cheese over the potatoes and mix again.

Cover the bowl with plastic wrap and refrigerate for at least one hour or up to 2 days.

Remove from the refrigerator and shape into cylinders about 2 inches long x 1 inch wide. You will get about 32 croquettes. Place the shaped croquettes on a sheet pan or plate and freeze for 20-30 minutes to firm up.

In 3 separate bowls, add the flour in one, eggs in a second, and the breadcrumbs in the next.

During the last 10 minutes of freezer time heat a pot of oil about 2 inches deep over medium high heat. You are aiming for about 350 degrees F if you have a candy thermometer.

Remove the croquettes from the freezer and first coat in the flour, then the egg, and finally the

breadcrumbs.

Lower the croquettes into the hot oil in batches of 3-4 at a time and cook until brown and crispy, about 3-4 minutes.

Remove with a slotted spoon and transfer to a wire cooling rack or paper towel lined plate. Sprinkle with fresh chopped parsley and dip in your favorite dipping sauce.