• In a pot, add the potatoes and 1 teaspoon of salt, cover with water and bring to a boil. Once the water boils, reduce the heat and let the potatoes simmer for 20 minutes, or until soft.
• Drain the potatoes and transfer them to a large bowl. Add the butter, salt, pepper, milk and egg. Mash everything until you get a smooth, sticky mixture, then stir in the chopped parsley.

Preparation for breading:

• Prepare three bowls: one with flour, one with the beaten eggs and one with breadcrumbs.

Forming the croquettes:

• With a spoon, scoop up some of the potato mixture, place a cube of cheese in the center and shape it in the palm of your hand into a ball. Repeat with the rest of the mixture.
• Dip each ball in flour, then in beaten egg, then in breadcrumbs.

Frying:

• Heat the oil in a pan over medium heat. Fry the croquettes in batches for 3-5 minutes, turning, until they are golden and a crispy crust forms. Transfer them to a paper towel to absorb the excess oil.

Preparing the Sauce:

• In a small bowl, combine the ingredients for the sauce and mix well.
• Serve the croquettes warm, alongside the sauce.