Step 1

Peel and cut potatoes into equal-sized chunks.

Step 2

Place potatoes in a pot, and cover with water.

Step 3

Add a small amount of salt to the water.

Step 4

Bring the water to a boil.

Step 5

Boil for 15-20 minutes, until potatoes are tender and can easily be pierced with a fork.

Step 6

Drain the potatoes.

Step 7

Place the potatoes in a bowl.

Step 8

The mashed potato mixture should be thicker than a typical mashed potato. Because potatoes vary in size, add the plant milk slowly, beginning with 1/2 cup and adding more as needed. The final product should be thick, not creamy.

Step 9

Add all the ingredients (add the plant milk slowly; you may need less than 1 cup), except for the parsley.

Step 10

Mash until ingredients are mixed using a hand masher, electric mixer, or immersion blender; , blend until smooth. I used a hand masher.

Step 11

Stir in the parsley and allow it to cool to room temperature.

Step 12

Once cool, use an ice cream scoop and scoop the potato mixture. Then, use your hands to form identical balls about the size of golf balls.

Step 13

Combine bread crumbs and the nutritional yeast in a wide mouth bowl and whisk together.

Step 14

Set aside.

Step 15

In the second wide-mouth bowl, combine water and flour and whisk together.

Step 16

Or, combine in a small blender to avoid clumps.

Step 17

Set aside.

Step 18

Dip each potato ball in the flour/water wash, covering each ball.

Step 19

Then, transfer to the bread crumb mixture and cover the ball in bread crumbs.

Step 20

Transfer to a baking sheet until all the potato balls are covered.

Step 21

Preheat the air-frier to 400 degrees.

Step 22

Work in batches and place the bread crumb coated balls in a single layer in the base of the air-frier basket.

Step 23

Cook in a single layer; do not overlap or overcrowd the basket.

Step 24

Cook for 5 minutes; then open and shake to rotate the potato croquettes.

Step 25

Cook another 5 minutes.

Step 26

Remove from the air fryer, transfer to a baking sheet, and place in a 325-degree oven to keep warm while cooking the remaining croquettes.

Step 27

Preheat the oven to 400 degrees.

Step 28

Place bread crumb-coated croquettes on a baking sheet lined with parchment paper or a silicone baking mat.

Step 29

Cook for 25-27 minutes, rotating the croquettes halfway through cooking.

Step 30

Mix 1/2 cup vegan sour cream with bacon seasoning and maple syrup.

Step 31

Stir together.

Step 32

Refrigerate until servings.

Step 33

Serve with an additional parsley garnish.