Peel and cut the potatoes into chunks. Boil in water until fork-tender, about 15 minutes.
Drain the potatoes and mash them in a bowl until smooth. Season with salt, black pepper, and garlic powder, mixing well.
Cut the hot dogs in half and slice the mozzarella cheese block into rectangles roughly the same thickness as the hot dogs. Skewer a piece of hot dog followed by a piece of cheese onto each stick.
Take a portion of the mashed potatoes and flatten it in the palm of your hand. Carefully mold the potato around the skewer to completely encase the hot dog and cheese.
Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Coat each potato corn dog first in the flour, then dip it in the egg wash, and finally roll it in the panko until fully covered.
Heat oil in a deep pot or fryer. Deep fry the corn dogs until they are golden brown and crispy all around, about 4 to 5 minutes.
Remove from the oil and serve warm, drizzled with ketchup and mustard.
Cook it hands-free.
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