Cheesy mashed potato corn dogs

Cut slits all the way down each hot dog, then crosshatch them; flip and repeat on the other side (the edges can be skipped).

Brown the hot dogs in a hot pan with a little oil until the cuts open up and they color; remove and cool.

Wrap each hot dog in a flat slice of mozzarella, then wrap in mashed potato and seal.

First attempt with packaged mashed potatoes: too soft to shape, so set on parchment and freeze 30 minutes; they still did not firm up enough.

Dredge in flour, then egg, then panko, and set on parchment.

Lower gently into hot oil and shallow fry about a minute until crispy and golden; the hot dog is already cooked.

Second attempt: peel and cut potatoes, cook with four tablespoons of water and mash; the result is much drier and shapes without freezing.

Let drain a minute, insert a stick and serve.