Potato Croquettes

In a large pot, cover potatoes with water by 1" and add 2 teaspoons salt. Bring to a boil, then reduce heat to medium and simmer until fork-tender, 15 to 18 minutes.

Drain potatoes, then pass through a ricer into a large bowl (alternatively, mash with a potato masher until smooth). Let cool.

Add Manchego, ham (if using), chives, and 1 egg; season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir just to combine; don’t overmix.

Scoop out about 2 tablespoons potato mixture and shape into a log. Arrange on a parchment-lined baking sheet.

Into one shallow bowl, pour flour; season with a pinch of salt and pepper. In another shallow bowl, beat remaining 2 eggs to blend. Into a third shallow bowl, pour bread crumbs; season with a pinch of salt and pepper. Working 1 at a time, roll potato log in flour until coated, then dip into egg. Roll in bread crumbs until coated. Transfer to a plate or baking sheet and refrigerate while heating oil.

Into a large pot fitted with a deep-fry thermometer, pour oil to a depth of 3". Heat over medium-high heat until thermometer registers 360°.

Working in batches, fry croquettes, turning occasionally, until golden brown, 3 to 4 minutes. Transfer croquettes to a paper towel-lined plate; season with salt.

Arrange croquettes on a platter. Top with parsley. Serve with spicy mayonnaise alongside, if desired.