Mix in flour if desired. You may need it for looser potatoes. Place a long piece of wax paper on the counter and form oblong mounds of mashed potato. Shape them into 4 1/2" long mounds and flatten slightly. Place the cheese in the center of the mound. Using the wax paper to roll, make them into logs. Continue with the potatoes until you have enough made and you have used up your leftover mashed potatoes. You can also make these into little balls. Would be easier to work with if you have never made them before. Refrigerate for 30 min. (very important step)

Heat oil in a wok. Add 2-3 eggs into a rectangle dish and whisk. Add the panko crumbs into another, season with garlic salt and salt and pepper. Start off with smaller amounts you can always add more eggs or panko crumbs as needed. Once potatoes have been refrigerated carefully roll them in the eggs and then the panko crumbs. Fry until golden brown in the hot oil. Make sure the oil is not too hot. You want them to turn golden brown slowly, if they are done too quickly the cheese won't melt. Remove to a paper towel lined plate and season with salt. Keep warm in the oven on low as you make more.

You can fry two at a time but start to brown one first and then add the other so they won't stick together.