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

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.

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