- 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.
Intriguing potatoes, aren’t they? They are worth the trouble! The potato logs can be fried in a deep fryer or in a skillet. Cooking in the deep fryer gives a more uniform golden brown colour. They can be fried in advance and reheated in the oven just before serving. If you prefer to fry them in a skillet, I suggest you flatten the logs like cookies before frying. The result is then more interesting.