Peel potatoes and place in a large pot of salted water. Bring to a boil, then reduce heat and simmer until tender (about 15-20 minutes). Drain well.
Transfer potatoes into a large bowl and mash. Let potatoes cool.
While potatoes cool, place flour into a small shallow bowl. In a separate bowl, mix the breadcrumbs with the seasoning packet. Place bowl of beaten eggs nearby.
In assembly line fashion, using a large spoon, take a scoop of mashed potatoes and press one cheese curd into the middle. Form potatoes into a ball around the cheese curd. Roll the mashed potato ball into the flour and coat evenly. Then roll in beaten eggs. Finally, coat evenly in the breadcrumb mixture and place on a cookie sheet. Repeat with remaining cheese curds and mashed potatoes.
Place in freezer for 1 hour, or until firm.
Heat a large skillet with 2 inches of oil until oil temp reaches 350° (F). Fry the Mashed PotatoCheese Poppers a few at a time until golden brown. (Make sure not to do too many at a time or the oil will cool and your bites will end up greasy). Serve immediately.
