Cut each potato into about 8 pieces. Put into a heatproof bowl, cover with plastic wrap, and microwave for 4 to 5 minutes at 600 W.
While the potatoes cook, put the panko in a dry frying pan, and dry roast over medium heat until lightly browned, stirring constantly.
When the potatoes are soft, mash them. Add the ◆ ingredients and mix. (Just add enough milk to bring the mashed potatoes together in one mass.)
Cut the cream cheese into 8 cubes.
Put the ◎ flour and water in another container and mix well together.
Divide the mashed potato into 8 portions. Form each portion into a ball with a piece of cream cheese in the center.
Coat the potato balls in the flour-water mixture, then in the panko.
Bake in a toaster oven briefly, and they're done.
Story Behind this Recipe
I remembered seeing a recipe for non-fried croquettes in a magazine 10 or more years ago, and tried it out. I only vaguely remembered the recipe, but I made my own version with cream cheese inside, and the result was delicious. That's why I uploaded the recipe.
Adjust the cooking time of the potatoes depending on how many you have (less for 1 potato, more for 3 potatoes). When you are dry roasting the bread crumbs in Step 2, be careful not to let them burn.