Cheese Stuffed Mashed Potato Doughnut

1. Mash together 2 cups of yukon gold potatoes with 2 tablespoons of butter, 1 tablespoon of garlic powder, 1/4 cup of chopped parsley and salt and pepper to taste.
2. Using a cake doughnut pan, fill each slot with an equal amount of the potato mixture.
3. Pull apart a piece of string cheese to get 4 pieces. Press two pieces of the cheese into each doughnut.
4. Place the doughnuts in the freezer for 30 minutes.
5. In a bowl, combine 2 cups of panko bread crumbs, with 1 cup of potato flake, 1 tablespoon of smoked paprika and garlic powder, and a pinch of salt and pepper.
6. In another bowl, whisk together 4 eggs.
7. When the mashed potato doughnuts are solid, remove them from the slot using a toothpick.
8. Coat them in the egg wash, then into the bread crumb mixture, and repeat for a double dredge.
9. Fry them at 375 degrees F for 3 minutes or air fry them at 400 degrees F for 10 minutes. These are great as is, but even better dipped in gravy.