Peel and chop the potatoes into chunks.

Place in a pot of salted water and bring to a boil.

Cook for 15–20 minutes, or until fork-tender.

Drain thoroughly and let sit for 5 minutes to release excess moisture.

Transfer the drained potatoes to a large mixing bowl.

Mash until smooth.

Add shredded cheese and salt to taste.

Mix until the cheese begins to melt into the mashed potatoes.

Set aside to cool slightly.

Take about 2 tablespoons of the mixture and roll into a ball or log.

Repeat with the remaining potato mixture.

Place the shaped croquettes on a tray lined with parchment or dusted with flour.

In three separate shallow bowls, prepare the flour, beaten eggs, and breadcrumbs.

Roll each croquette first in flour, then in beaten egg, and finally in breadcrumbs.

Press lightly to ensure the coating sticks.

Place the coated croquettes back on the tray.

Refrigerate the breaded croquettes for 15–20 minutes to help them firm up.

This step improves their shape during frying.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C).

Carefully lower croquettes into the oil in small batches.

Fry for 2–3 minutes per side, or until golden brown and crisp.

Remove with a slotted spoon and place on paper towels to drain.

Serve hot with dipping sauces such as garlic aioli, ketchup, or spicy mayonnaise.