Peel and cook the potatoes. Mash the cooked potato until you get a smooth texture.
Add the matcha powder, heavy cream and butter with the mashed potato.
Mix well until you get a smooth cream-like texture. Add some salt and pepper to taste.
Divide the mashed potato into 6 equal amounts.
Cut the cream cheese into 6 cubes.
Take one bunch of the matcha potato on your palm and put a cream cheese in a center.
Roll up the matcha potato ball to cover up the cream cheese with your hands. Repeat to make 5 more balls.
Lightly coat the matcha potato balls with flour and dip the macha potato balls in the beaten egg then roll in the breadcrumbs to coat.
Heat the oil until it simmers. Deep fry each matcha croquettes until golden brown.
Drain the excess oil on paper towel and serve hot on a plate.