Peel and chop the russet potatoes into 1-inch cubes. Place them in a pot with the smashed garlic and 2 tablespoons of salt. Cover with cold water and bring to a boil, then reduce to a simmer and cook for about 15 minutes until fork-tender.

Drain the potatoes and remove the garlic cloves. In a bowl, combine the potatoes with cream cheese, butter, and black pepper, blending until chunky yet smooth.

Whisk together eggs, flour, and 1 teaspoon of salt in one dish. In another dish, have the breadcrumbs ready for coating.

Take about ½ cup of the potato mixture, flatten it, add a cube of mozzarella in the center, and mold it into a shape. Dip into egg wash and roll in breadcrumbs.

Heat oil to 350°F. Fry croquettes in batches for 2-3 minutes on each side until golden brown.

Remove croquettes with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauces.