Mix the mayonnaise, cranberry jam/marmalade, garlic powder, cayenne and chives.
Set aside for serving.
In a large bowl mix together the mashed potatoes, Parmigiano Reggiano, lemon zest, nutmeg, garlic powder and fresh chives. Season with salt and pepper. Always taste for seasoning and as needed. Reserve.
Arrange three shallow bowls. In the first one place the flour and season with salt and pepper. In the second one place the eggs and whisk together, and season with salt and pepper. In the third bowl place the breadcrumbs, and season with salt, pepper, and fresh parsley. Reserve.
Using an ice cream scoop portion the mashed potatoes and place them onto a parchment-lined cookie sheet. Refrigerate for 30 minutes, this helps the croquettes keep their shape. Remove from the fridge and lightly roll them into three-quarter-inch logs. Place them into the flour, and shake off the excess. Then roll into the eggs and lastly into the breadcrumbs.
In a dutch oven fill halfway with the frying oil of your choice. Heat to 350° F. Place the croquettes into the oil and cook until golden brown. Season with salt when they come out of the fryer. Enjoy!