Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes). Drain well and place into a large bowl.

Mash the cooked potatoes in a large bowl until smooth and allow to completely cool. Add the finely chopped garlic, buffalotto, parmesan, 3-4 tbsp breadcrumbs and eggs. Mash until thoroughly combined.

Take a tablespoon of the potato mixture and shape it into an oval or round croquette. Pour 1 cup of breadcrumbs onto a separate place and coat each of the croquettes evenly and place them on a large plate. Repeat until all the mixture is used. Place into the refrigerator for 1 hour to allow the croquettes to firm up.

In a large, deep skillet or pot, heat vegetable oil to 175°C. Carefully fry the croquettes in batches until golden brown and crispy, about 3-4 minutes on each side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Serve potato croquettes warm and enjoy!