Ingredients:

4 large russet potatoes, peeled and cubed
1/4 cup unsalted butter
1/4 cup heavy cream
1/4 cup fresh herbs (such as parsley, chives, and thyme), finely chopped
1 cup panko breadcrumbs
2 large eggs, beaten
Vegetable oil for frying
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice

Instructions:

Prepare the Mashed Potatoes:

Boil the potato cubes in salted water until tender, about 10-15 minutes.
Drain the potatoes and mash them with butter and heavy cream until smooth.
Stir in the chopped fresh herbs and season with salt and pepper.
Let the mashed potatoes cool to room temperature.
Form the Croquettes:

Shape the mashed potatoes into small croquettes (cylindrical or round shapes).
Dip each croquette into the beaten eggs, then coat with panko breadcrumbs.
Fry the Croquettes:

Heat vegetable oil in a deep skillet over medium heat.
Fry the croquettes in batches until golden brown and crispy on all sides, about 2-3 minutes per side.
Drain on paper towels.
Prepare the Aioli:

In a small bowl, mix mayonnaise, minced garlic, and lemon juice.
Serve the herb-infused mashed potato croquettes with the lemon-garlic aioli.