Ingredients

• 1/4 cup (60g) mascarpone
• 1/4 cup (60g) sour cream
• 2 tablespoons horseradish cream
• 1 1/2 tablespoons full-cream milk
• 3 teaspoons fresh lemon juice
• 900g brushed potatoes, peeled
• 2 shallots, halved
• 45g butter, melted, divided
• 3 tablespoons canola oil, divided
• 1 tablespoon fresh chives, finely chopped

Method

• Step 1 In a small bowl, mix mascarpone, sour cream, horseradish, milk and lemon juice. Season with salt and pepper.
• Step 2 Using large holes on a box grater, shred potatoes and shallots. Place potato mixture into centre of a kitchen towel. Gather corners of towel, and squeeze mixture in towel over the sink, extracting as much liquid as possible. Transfer mixture to a medium bowl. Drizzle 1½ tbs of butter into mixture and then mix in 1 1/4 teaspoon of salt.
• Step 3 Heat a deep 25cm-diameter frying pan over medium heat and add 2 tablespoons of oil. When oil is hot, add half of potato mixture and, using a spatula, press down to evenly distribute mixture. After 30 secs, add remaining potato mixture and press down to form a cake. Cook for 8 mins or until potato mixture is crisp and deep golden brown on bottom. Place a large plate over pan and carefully invert rösti onto plate.
• Step 4 Return pan to medium heat and add remaining butter. Slide rosti, browned side up, back into pan. Drizzle remaining 1 tbs of oil around edges of rösti. Cook for 8 mins or until rösti is crisp and deep golden brown on bottom and potato is tender in the centre.
• Step 5 Slide rosti onto a stack of paper towels to drain. Place on a cutting board. Slice and serve with horseradish mascarpone cream. Sprinkle with chives.