Bake potatoes with skin on until very tender and done. Peel skin off and mash potatoes with a fork, incorporating the butter and garlic as you mash. Set aside to cool

In a large bowl, stir together the mashed potato and parsley. Season to liking with salt and pepper

Crack egg into a shallow bowl and whisk with 1 tablespoon water

Measure out breadcrumbs into another bowl and set aside close to the egg bowl

Form mashed potato mixture into logs or balls. Once you have the shape perfected, dig through with your thumb and stuff in the cheese and roll again to secure. Repeat until all logs are stuffed

Roll shapes first into the flour, shaking off excess, then dip in egg wash and finally roll in the breadcrumbs to coat. Repeat until all logs are coated

Heat enough oil for deep frying in a heavy shallow pan, over medium-high until hot but not smoking (taste with the handle of a wooden spoon, if it sizzles and bubbles form around it when dipped in the oil, it is hot enough to start frying). In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed but with care not to break them. Drain on paper towels

Serve 😉