Heat a skillet over medium heat and add oil. Sauté 2 minced garlic cloves until fragrant, then add 1 pound of shrimp, cooking until pink, about 3-4 minutes.

In a large bowl, combine cooked shrimp with 2 cups of creamy mashed potatoes and 1/4 cup of chopped parsley. Mix well and let cool.

Shape the filling into small balls or patties, about the size of a golf ball, and place them on a lined baking sheet.

Beat 2 large eggs in a shallow bowl. Add 1 cup of breadcrumbs in another dish. Dip each croquette in egg and then roll in breadcrumbs.

Heat oil in a skillet to 350°F (175°C). Fry croquettes in batches for about 3-4 minutes on each side until golden brown.

Remove from oil and drain on paper towels. Let them rest for a couple of minutes before serving.