For the cranberry mayo:

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

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

For the mashed potato croquettes:

1. 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.

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

3. 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:

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

2. 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).

3. 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.

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

Serve:

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