Begin by peeling and cubing the russet potatoes. In a large pot, combine the cubed potatoes, smashed garlic, and salt, then cover with water. Bring to a boil and cook for about 15 minutes until tender.

Drain the potatoes and discard the garlic. In a mixing bowl, combine the hot potatoes with cream cheese, butter, and black pepper. Mash until combined but slightly chunky, then let cool.

In a shallow dish, whisk together eggs, flour, and a pinch of salt to create an egg wash. In another shallow bowl, spread out breadcrumbs.

Scoop about ½ cup of potato mixture, flatten slightly, place a cheese cube in the center, and form into a ball. Repeat with remaining mixture.

Heat about 1 inch of oil in a large skillet. Fry croquettes in batches for 2-3 minutes on each side until golden brown and crispy.

Transfer fried croquettes to a plate lined with paper towels to drain excess oil. Serve hot with dipping sauces and enjoy!