Place the chopped potatoes in a large pot, cover with salted water, and bring to a boil. Cook until tender, about 10 minutes, then drain well.
Return the drained potatoes to the pot or a bowl and mash until smooth. Stir in the cream cheese until combined.
Fold the minced garlic, smoked paprika, drained tuna, and chopped parsley into the mashed potatoes. Mix gently until evenly combined.
Place the beaten eggs in one shallow bowl. In another shallow bowl, combine the panko and regular breadcrumbs.
Form the tuna mixture into thick patties (about 12). Dip each patty into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
Pour about 1/2 cup oil (or enough to reach roughly 1 inch deep) into a non-stick skillet and heat over medium. When the oil is hot, fry the croquettes in batches for about 4–6 minutes, turning regularly, until golden brown on all sides.
Transfer cooked croquettes to a paper towel–lined plate to drain excess oil. Repeat with remaining patties.
Sprinkle with extra chopped parsley if desired and serve immediately.
