Peel the potatoes and cut them into evenly sized chunks. Place them in a saucepan, cover with cold water, and add a little salt. Bring to a boil, then simmer for approximately 12–15 minutes or until the potatoes are easily pierced with a fork. Drain thoroughly and allow them to steam-dry for a few minutes so excess moisture evaporates.

Mash the warm potatoes until smooth, removing any large lumps. Add the butter, grated cheddar, parsley, optional garlic, salt, pepper, and paprika. Mix until the ingredients are evenly distributed and the cheese begins to melt into the potatoes. Let the mixture cool until it is comfortable to handle, then refrigerate for approximately 30 minutes to help it firm up.

Scoop small portions of the chilled potato mixture and shape them into short cylinders or oval balls using your hands. Aim for evenly sized pieces so they cook consistently. Place the shaped croquettes on a lined baking tray and refrigerate them for another 10–15 minutes if they feel soft or sticky. Keeping the mixture cool helps the croquettes hold their shape during coating and cooking.

Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Roll each croquette lightly in flour, dip it into the egg, and then coat it thoroughly with breadcrumbs. Gently press the breadcrumbs onto the surface so they adhere evenly. Arrange the coated croquettes on a tray, leaving a little space between them, and check that there are no large uncovered areas.

Heat vegetable oil in a deep, heavy-based pan to approximately 170–180°C (340–355°F). Carefully lower a few croquettes into the oil, avoiding overcrowding, and fry for about 3–5 minutes until golden brown and crisp. Turn them gently if needed for even coloring. Remove with a slotted spoon and drain on a wire rack or paper towels. If using an air fryer, lightly spray the croquettes with oil and cook at 200°C (400°F) for approximately 10–15 minutes, turning halfway.

Transfer the cooked croquettes to a serving plate and allow them to cool briefly before eating, as the potato filling can remain very hot. Garnish with fresh parsley and serve with garlic mayonnaise, tomato ketchup, sour cream, or your favorite dipping sauce. For a complete meal, pair the croquettes with a crisp green salad or roasted vegetables.