Peel and cut the potatoes

Add to a pot with cold water that covers the potatoes (water line should sits 1 inch above the potatoes)

Add the garlic and 1 TBSP salt and boil for 20 minutes or until a knife inserted in the middle of a potato goes in easily

Carefully drain out all of the water

In a small saucepan, heat the butter, milk and 1 TBSP salt

Pan-dry the potatoes

After draining the water, return the potatoes to the stove and turn the heat down to low and shake gently for about 1 minute to help cook off some of the remaining steam within the potatoes

Mash the potatoes, preferably with a potato masher (but a fork, spoon or immersion blender can work too)

Stir everything together

Pour half of the melted butter and milk mixture over the potatoes, and fold it in with a spoon or spatula until potatoes have soaked up the liquid

Repeat with the remaining butter

Mix the potatoes and cream cheese together, then add eggs, cheeses and onion powder

Add almond flour and mix

Place bunny silicone mold on baking sheet and mist with cooking spray

Coat the bottom of each mold with a half teaspoon of Italian breadcrumbs and shake to ensure full coverage

Dollop the potato mixture into the molds

Generously sprinkle bread crumbs over molds and pat down with spatula

Mist tops with cooking spray

Place in freezer for at least one hour

Pop the bunny croquettes out of the molds

Air-fry at 400 degrees for 15 minutes

Serve with sour cream, parsley and herbed bunny butter