Start by peeling and cubing the potatoes. Toss them into a large pot and cover with cold water. Allow the water to come to a boil and salt it generously. Boil until fork-tender.

Once cooked, drain the potatoes well. Return them to the pot and mash them until smooth. Add 8 tablespoons of butter, 2 tablespoons of milk, garlic powder, and season with sea salt and black pepper. Mix thoroughly until everything is well combined.

Allow the potatoes to cool slightly before adding in the egg, crumbled bacon, provolone, cheddar, and parsley. Stir gently. You want to ensure an even distribution of flavors without overworking the potatoes.

Using your hands, scoop out portions of the mixture and roll them into small balls or logs. The size should be about 2–3 inches long.

Set up three bowls: one with flour, another with beaten eggs, and the last with Panko breadcrumbs. Roll each croquette in flour, dip into the egg mixture, and finally coat with Panko. Make sure they’re evenly covered.

In a large skillet, heat about 2 inches of vegetable oil to 350°F (175°C). It’s crucial to maintain this temperature to prevent the croquettes from absorbing excess oil.

Carefully place the croquettes into the hot oil, ensuring not to overcrowd the pan. Fry for about 3–4 minutes on each side until they reach a golden brown hue. Use a slotted spoon to remove and drain excess oil.

While the croquettes cool slightly, mix together all dip ingredients: sour cream, lemon juice, smoked paprika, parsley, and additional chopped bacon. Season to taste.