Cook potatoes in boiling water to cover 15 minutes or until potatoes are tender; drain. Combine potatoes and butter in a large mixing bowl; beat at medium speed with electric mixer until smooth. Add yolks and next 4 ingredients, stirring well. Divide potato mixture into 10 portions. Wrap each portion around a slice of cheese; shaping into an oval. Lightly dust each with flour; dip in beaten egg and dredge in Italian Bread crumbs. Refrigerate 20 minutes. Pour oil to a depth of 4 inches in a dutch oven Heat to 340 degrees. Fry fritters a few at a time, 8 minutes, turning once. Serve immediately.