Mashed Potatoes with White Chocolate Logs

  • Preparation 25 MIN
    Cooking 30 MIN
    Chilling 2 H
  • Servings 6
  • Makes 12 logs



  1. In a saucepan, cook the potatoes in salted boiling water until tender, about 15 minutes. Drain well.
  2. With a potato masher, purée the potatoes. Let cool for a few minutes.
  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. 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. Dredge the logs in the flour, roll in the beaten egg, and coat with the breadcrumbs. Shake off any excess.
  6. Heat the oil in the deep fryer to 170 °C (325 °F).
  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.


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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.