Instructions: Cook potato in boiling water to cover 15 minutes or until potato is tender; drain. Combine potato and butter in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Let cool. Add egg yolks and next 4 ingredients to potato, stirring well. Divide potato mixture into 10 portions. Wrap each portion around a cheese slice, shaping into an oval. Lightly dust each with flour; dip into beaten egg, and dredge in breadcrumbs. Cover and chill 20 minutes. Pour oil to a depth of 4 inches into a Dutch oven; heat to 340 degrees F. Fry, a few at a time, 8 minutes, turning once. Serve immediately.

Yield 10 fritters (5 servings).

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