In a large bowl stir together Mashed Potatoes (3 cup), Sour Cream (2 tablespoon), Egg (1), Kosher Salt (1 1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) until well combined.
Stir in Cheddar Cheese (1 1/2 cup), Pickled Jalapeño Pepper (1/3 cup), and Fresh Chives (2 tablespoon).
Place approximately 3 tbsp of mixture in the palm of your hand and roll into an approximate 2-inch oval. Continue with remaining potato placing each on a tray when formed.
Cover and chill for at least 20 minutes. Can be done several hours ahead.
Get out 3 shallow dishes. In the first combine Lightly Salted Corn Tortilla Chips (3/4 cup), Panko Breadcrumbs (1/4 cup), and Chili Powder (1/2 teaspoon).
In the second whisk Egg (2) with Milk (3 tablespoon).
For the third generously season All-Purpose Flour (1/3 cup) and Salt and Pepper (to taste). Arrange dishes for breading station starting with flour, egg wash and breadcrumbs.
Place several croquettes into flour and turn to coat. Shake off excess and dunk in egg wash, turning to coat completely.
Scoop out of egg wash and roll in breadcrumbs, pressing gently to adhere and coat completely. Set aside on a tray and repeat with remaining croquettes.
Using a deep fryer or large pot with at least 3-inch of Canola Oil (to taste) heat to 350 degrees F (175 degrees C). Gently place as many croquettes that will fit into pot.
Maintaining 350 degrees F (175 degrees C), cook for 4-5 minutes. Using a slotted scoop, remove croquettes to a paper towel lined plate. Keep warm in a low oven and repeat with remaining croquettes. Serve immediately with your favourite salsa.