Boil the potatoes in salted water until they are soft and easy to pierce with a fork.
Drain well, then mash while still warm.
Add salt and flour, and mix until a smooth dough forms.
Take a small amount of the potato mixture and flatten it in your palm.
Place a cube of cheese in the center, then gently roll it into a ball, making sure the cheese is fully covered. Repeat with the rest of the mixture.
In a shallow bowl, whisk together the egg, milk, flour, salt, black pepper, and paprika until smooth. Place the bread crumbs in a separate shallow bowl. Dip each potato ball into the egg mixture, making sure it is well coated. Roll it in the bread crumbs until completely covered.
Heat the oil in a deep pot or fryer to 350°F (175°C). Fry the croquettes in batches for 2–3 minutes, or until golden and crispy.
Remove and place on a plate lined with paper towels to drain excess oil.
Let the croquettes cool for a few minutes before serving. Serve warm with your favorite dipping sauce.
