Crispy Mash Potatoes

Passos6

1. 1

   Pas 1. Boil the potatoes

   Peel the potatoes and cut them into 4 smaller pieces each. Boil in salted water until fork tender, then drain well and transfer to a large bowl.

   Cutting your potatoes into smaller pieces helps them soften faster.

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2. 2

   Pas 2. Mash and season the filling

   Give the potatoes a good mash, then add the garlic, cheddar, butter, cream cheese, chives, salt and pepper. Mix until smooth and creamy, then taste and adjust the seasoning.

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3. 3

   Pas 3. Cool the filling

   Let the filling cool completely before assembling.

   Make sure your filling is thick and completely cooled before rolling.
4. 4

   Pas 4. Roll and seal the wrappers

   Double up the egg roll wrappers, add a scoop of the potato filling and roll them up tight. Brush the edges with beaten egg to seal, making sure all edges are sealed.

   Take your time sealing the egg rolls so the filling does not escape into the oil.

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5. 5

   Pas 5. Fry the rolls

   2m 30s

   Heat the oil to 350°F and fry for 2–3 minutes until golden brown and crispy. Don't overcrowd the pot.

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6. 6

   Pas 6. Rest and serve

   1 min

   Let them rest for a minute before serving with sour cream and chives for dipping.

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