Prepare the aioli by mixing mayonnaise, minced garlic, lemon juice, and smoked paprika in a bowl. Cover and refrigerate until ready to serve with the croquettes.

Place the diced potatoes in a large pot and add enough water to cover them. Add 1 teaspoon of salt and bring the water to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for about 12 minutes, or until the potatoes are tender. Drain the potatoes well.

Mash the potatoes using a potato masher or fork until smooth.

Gradually stir in the butter, milk, and sour cream until the mixture is creamy. Fold in the crumbled bacon, chives, parsley, shredded cheddar, and garlic powder. Season with salt and pepper according to taste.

Let the mashed potato mixture cool to room temperature.

Prepare for frying by lining one baking sheet with parchment paper and another with paper towels. Heat 3 inches of vegetable oil in a heavy-bottomed saucepan over medium heat until the temperature reaches 375°F. Use a candy thermometer to ensure the oil maintains the correct temperature.

While the oil is heating, form the cooled mashed potatoes into 1.5-inch balls and place them on the parchment-lined baking sheet.

Set up a dredging station with three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs.

Coat each potato ball first in flour, then in the beaten eggs, and finally in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere. Place the breaded balls back on the baking sheet.

Fry the croquettes in small batches until golden brown, using a spider skimmer to turn them occasionally. Once fried, transfer the croquettes to the paper towel-lined baking sheet to drain excess oil.

Serve the croquettes warm, accompanied by the chilled aioli.