Fluffy potatoes combined with cheese and coated in a crispy crust—yum!
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Peel and chunk the potatoes. Put in a large pot and cover with water. Add two tablespoons salt and bring to a boil.
Cook until potatoes are soft, about 15 to 20 minutes. Drain potatoes and return pot to the stove over low heat. Cook until potatoes are dry. Transfer to a large bowl of mixer fitted with the whisk attachment.
Melt butter in a medium frying pan. Add onion and sauté until lightly golden. Remove from heat and add onions to potatoes. Mix on low speed to break up potatoes.
Add milk and cheese; beat on high until mixture is smooth and fluffy. Season with salt and pepper. Cover and refrigerate until very cold.
Scoop 1/3 cup of batter and roll into a three-inch log. Dredge in flour, dip in eggs and coat with panko. Set aside on a tray and chill until cold.
Fill a deep sauté pan with at least two inches of oil. Heat oil to 350 degrees Fahrenheit on a deep fry thermometer. Add croquettes and fry until golden on all sides and cooked through. Remove with slotted spoon and drain on a cooling rack.
Serve warm with spicy mayo for dipping.