For the cranberry mayo:

• In a small bowl, stir together mayonnaise, cranberry sauce, and salt until fully combined.

• Cover and refrigerate until ready to use. This can be made up to 4 days in advance.

For the mashed potato croquettes:

• Fry the bacon in a large sauté pan over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.

• In a large mixing bowl, combine mashed potatoes, crispy bacon, Parmesan cheese, garlic, and chives. Season to taste with salt.

• Line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon portions of the mixture, roll into balls, and place on the baking sheet. Cover with plastic wrap and refrigerate for 1–2 hours or overnight.

Breading and frying:

• In three shallow bowls, place the flour, whisked eggs, and a mixture of panko and plain breadcrumbs.

• Heat enough vegetable oil in a large cast iron pan or Dutch oven to reach 1 inch up the side, and heat to 350ºF (180ºC).

• Roll each croquette ball in flour, dip in egg, then coat with breadcrumbs. Fry in batches until golden brown on all sides, about 1½ to 2 minutes per batch.

• Remove from the oil and place on a wire rack set over a baking sheet to drain.

Serve:

• Arrange the croquettes on a platter and serve with the cranberry mayo on the side for dipping