Begin by peeling and cubing the russet potatoes into 1-inch pieces. Place the cubes in a large pot with smashed garlic cloves and salt, then cover with water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes, or until the potatoes are tender and easily pierced with a fork.

Once cooked, drain the potatoes and discard the garlic. In the same pot, add the cream cheese, butter, and black pepper to the potatoes. Use a potato masher to mix until fully combined, leaving some texture.

Prepare two shallow dishes for the breading process. In the first dish, whisk together the eggs, all-purpose flour, and a teaspoon of salt until smooth. In the second dish, spread out the breadcrumbs evenly.

With about ½ cup of the potato mixture in your hands, gently press a cheese cube into the center and shape the potato mixture around it to form a ball. Dip the ball into the egg wash, coating it thoroughly, then roll it in the breadcrumbs.

In a large skillet, heat about 1 inch of oil over medium heat until it reaches 350°F. Carefully place several breaded cheese croquettes in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, or until they turn golden brown and crispy.

Once all the Cheese Croquettes are fried and cooled slightly, serve them warm with your favorite dipping sauces.