Step-by-Step Instructions

1. 1.Prepare Potatoes

   Peel and chop the potatoes into uniform pieces. Place them in a pot of water and boil until fork-tender, approximately 10-15 minutes. Drain the water and transfer the cooked potatoes to a bowl.

2. 2.Mash and Season Potatoes

   Mash the boiled potatoes thoroughly until smooth. Add garlic powder, black pepper, and salt to taste. Mix well to combine all the seasonings.

3. 3.Prepare Hot Dogs and Cheese

   Cut each hot dog in half. Cut the block cheese into rectangular pieces, roughly the same length as the halved hot dogs. You should have 4 pieces of hot dog and 4 pieces of cheese.

4. 4.Assemble Corndogs

   Carefully thread one hot dog half onto a wooden skewer, then thread one piece of cheese directly above it. Take a portion of the seasoned mashed potato mixture and flatten it in your hand. Wrap the potato mixture evenly around the hot dog and cheese on the skewer, shaping it into an elongated oval, ensuring both the hot dog and cheese are fully covered.

5. 5.Set Up Dredging Station

   Prepare three separate shallow dishes: one with all-purpose flour, one with beaten eggs (egg wash), and one with Panko breadcrumbs.

6. 6.Coat Corndogs

   First, dredge each potato-wrapped skewer in flour, shaking off any excess. Next, dip it into the egg wash, ensuring it's fully coated. Finally, roll it thoroughly in the Panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well.

7. 7.Deep Fry Corndogs

   Heat cooking oil in a deep pot or fryer to 350°F (175°C). Carefully place the coated corndogs into the hot oil, frying 1-2 at a time to avoid overcrowding. Fry for 3-5 minutes, or until golden brown and crispy on all sides. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.

8. 8.Serve

   Drizzle the hot cheesy potato corndogs with ketchup and mustard before serving immediately. Enjoy the crispy exterior and gooey cheesy interior!