Mashed Potatoes with White Chocolate Logs

Instructions

1. 1

   In a saucepan, cook the potatoes in salted boiling water until tender, about 15 minutes. Drain well.

2. 2

   With a potato masher, purée the potatoes. Let cool for a few minutes.

3. 3

   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.

4. 4

   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.

5. 5

   Dredge the logs in the flour, roll in the beaten egg, and coat with the breadcrumbs. Shake off any excess.

6. 6

   Heat the oil in the deep fryer to 170 °C (325 °F).

7. 7

   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.