Prepare breading station. In one bowl, place the flour and season with salt and pepper if desired. In another, place two eggs and thin with about two tablespoons of water. In the third bowl, add about 2 1/2 cups breadcrumbs and season with salt and pepper, add herbs if using, and mix.

For the filling, mix together the cheese, corned beef, sauerkraut, cream cheese, mustard, honey, and salt and pepper as desired. Taste and adjust flavoring to your liking.

Take heaping 1/3 cup of the mashed potatoes (a scoop works well for this) and place in your palm. Using your other hand, make a well in the potatoes and spoon in about a good, heaping teaspoon of the filling mixture. Close the potato over the filling, turning the ball around and smoothing out any cracks.

Place ball into the flour mixture. Make several balls in the same manner and place them into the flour as well. Working with one ball at a time, roll in the egg mixture and then in the breadcrumbs and set aside. Repeat until all the potato mixture is gone.

When ready to cook, heat enough oil to come up to a depth of about 4 inches in a deep pan to about 325 degrees. Working with two or three balls at a time, drop the balls in the oil, stirring around a bit, and heat until the crust is nicely browned. When frying foods, they will continue to darken when removed from the oil.

Set aside on a rack to drain and cool for two to three minutes before serving with Thousand Island Dressing.