Peel and cube the Russet or Yukon Gold potatoes, then place them in a pot of salted water with smashed garlic. Bring to a boil and cook for about 15 minutes or until the potatoes are tender. Drain and let them cool slightly.

In a large bowl, combine the drained potatoes with cream cheese, butter, and a pinch of black pepper. Mash until smooth but maintain some chunky texture.

Set up your breading station: place flour with a pinch of salt in one dish, whisk eggs in another, and pour breadcrumbs in a third.

Take about ½ cup of the potato mixture, flatten it in your palm, and place a cube of mozzarella in the center. Mold the mixture around the cheese, dip in egg wash, and roll in breadcrumbs.

Heat about 1 inch of oil in a skillet to 350°F. Fry croquettes in batches for 2-3 minutes until golden brown. Drain on paper towels.

Serve warm with dipping sauces like marinara or aioli.