Peel and chop the Russet potatoes into 1-inch cubes. Place them in a large pot with smashed garlic and a pinch of salt. Cover with cold water, bring to a boil, then reduce heat and simmer for about 15 minutes until tender.

Drain the potatoes and remove the garlic. In the same pot, add cream cheese, butter, and freshly cracked black pepper. Mash until thoroughly combined, leaving some texture.

Prepare your breading station by whisking eggs, flour, and a sprinkle of salt in a shallow dish until smooth. In a separate dish, spread out the breadcrumbs.

Take about ½ cup of the mashed potato mixture; flatten it in your palm. Place a mozzarella cube in the center, wrap the potato around it, then dip it in egg wash, and roll in breadcrumbs.

Heat 1-inch of oil to 350°F (175°C) in a deep pan or fryer. Fry the coated croquettes in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels before serving.