Baked Leftover Mashed Potato Croquettes

Preheat the oven to 400 degrees F.
Take your chilled leftover mashed potatoes and combine them with the vegan parmesan cheese, gluten-free flour, smoked paprika, salt and pepper in a large bowl. Stir to combine.
Line a baking sheet with parchment paper and set aside. Scoop 1 tablespoon of the mashed potato mixture and roll it in your hands to form a ball. Place each ball on the parchment paper while you roll all of the mashed potatoes into balls.
In a medium bowl, combine the breadcrumbs, parsley, smoked paprika, salt and avocado oil. Toss to combine.
Place 1 cup of gluten-free flour in another bowl and 1/2 cup plant milk in a seperate bowl.
Carefully roll each mashed potato ball into the flour, then into the plant milk, then into the breadcrumbs to coat. Place each ball back onto the parchment-lined baking sheet and bake for 18-20 minutes. Allow them to cool slightly (about 5 minutes) before enjoying. Garnish with fresh parsley and chives if desired.
If you're making the sauce, whisk together all of the ingredients and serve with the croquettes. These would also be delish with just vegan sour cream!