In a large bowl, combine leftover mashed potatoes and cream cheese, stirring until smooth and creamy. Next, incorporate the beaten eggs, ensuring they blend well. Add in parmesan and cheddar cheeses along with onion powder, mixing until thoroughly combined.

Lightly coat your bunny-shaped silicone molds with oil or cooking spray. Sprinkle about ½ teaspoon of breadcrumbs in each mold, covering the base entirely.

Scoop the creamy potato mixture into each prepared mold, pressing firmly into the corners. Smooth the tops for an even finish, then sprinkle remaining breadcrumbs over the mixture, pressing them gently down.

Once filled, place the molds on a baking sheet and transfer them to the freezer for at least 1 hour, or until solid.

For pan-frying, heat ¼ inch of oil in a skillet over medium heat. Add the frozen croquettes and fry for about 2 minutes on each side, or until golden brown. For baking, preheat oven to 400°F and bake for 11-12 minutes before flipping and baking for an additional 8-9 minutes until lightly browned.

Once cooked, remove the croquettes from the heat and allow to drain on paper towels. Serve warm with your favorite dipping sauce.