Prepare the potatoes by peeling and cubing 3 pounds of russet potatoes. Boil in salted water until fork-tender, about 15-20 minutes. Drain and mash until smooth.

In a large mixing bowl, combine the cooled mashed potatoes with 8 tablespoons of unsalted butter, 2 tablespoons of whole milk, ½ teaspoon of garlic powder, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Fold in 6 slices of chopped bacon, 4 ounces of provolone cheese, 4 ounces of sharp cheddar cheese, and ¼ cup of parsley.

Scoop the mixture into balls or logs about 2-3 inches in size. Chill for 30 minutes on a parchment-lined sheet if desired.

Set up three stations: one with 1 cup of flour, one with 3 beaten eggs, and one with 1 cup of Panko breadcrumbs. Coat each croquette in flour, dip in egg, and roll in Panko.

Heat enough vegetable oil in a skillet to cover the bottom to 350°F (175°C).

Fry croquettes for 3-4 minutes per side or until golden brown. Let them drain on paper towels.

For the dip, mix together 1 cup of sour cream, 1 tablespoon of lemon juice, 2 teaspoons of smoked paprika, and season with ¼ teaspoon of fine sea salt and black pepper. Fold in 2 slices of chopped bacon and 2 tablespoons of parsley.