Peel and cut the Russet or Yukon Gold potatoes into 1-inch cubes. Boil with smashed garlic and salt until tender, about 15 minutes. Drain well.

Mash the drained potatoes with cream cheese, butter, and black pepper until smooth, then cool slightly.

Set up your breading station with flour, beaten eggs, and breadcrumbs. Whisk eggs with a dash of salt.

Take about ½ cup of potato mixture, flatten it, place a cube of mozzarella in the center, and roll it into a ball. Coat with egg wash and then breadcrumbs.

Heat vegetable oil in a skillet to 350°F (175°C). Fry the croquettes for 2-3 minutes on each side until golden brown.

Transfer fried croquettes to paper towels to drain excess oil and serve warm with dipping sauces.