Mashed Potatoes with White Chocolate Logs
Mashed Potatoes with White Chocolate Logs
Ingredients
- 5 medium potatoes (750 g / 1 1/2 lbs), peeled, rinsed, and chopped
- 2 tablespoons (30 ml) butter
- 3 egg yolks, lightly beaten
- 2 oz (60 g) white chocolate, coarsely chopped
- 1 cup (250 ml) cheddar cheese, diced
- 1/4 cup (60 ml) chopped fresh chives
- Salt and pepper
- 1/4 cup (60 ml) flour
- 1 egg, lightly beaten
- 1 cup (250 ml) breadcrumbs
- Vegetable oil, for cooking
Instructions
- In a saucepan, cook the potatoes in salted boiling water until tender, about 15 minutes. Drain well.
- With a potato masher, purée the potatoes. Let cool for a few minutes.
- Add half the butter and the egg yolks. Add the white chocolate, cheddar, and chives. Season with salt and pepper. Stir to combine and refrigerate for 1 hour and 30 minutes.
- Portion the purée into approximately 60 ml (1/4 cup) each. With slightly floured hands, shape the logs by rolling them on a floured surface and giving them the form of 5-cm (2-inch) long and 2.5-cm (1-inch) in diameter small cylinders. Refrigerate for 30 minutes.
- Dredge the logs in the flour, roll in the beaten egg, and coat with the breadcrumbs. Shake off any excess.
- Heat the oil in the deep fryer to 170 °C (325 °F).
- Fry a few logs at a time until crisp and golden brown. Drain well on paper towels. Serve hot as a side dish with grilled meat or Easter ham.
Mashed Potatoes with White Chocolate Logs