🧈 Buttery potato and mozzarella cake
Ingredients
- 3 medium potatoes
- 100 ml milk
- 2 tbsp potato starch
- 150 g grated mozzarella
- 30 g butter
- Chopped fresh parsley
- Salt
Method
- Peel the potatoes, cut them into chunks and boil in salted water until they crush with no resistance.
- Drain well and return them to the pan off the heat for a minute to dry out: that is what stops a watery mash.
- Mash them, work in the warm milk a little at a time, then the starch, until thick and firm. Season.
- Fold the mozzarella into the still-hot mash, holding back a handful for the end.
- Press the mash into a square dish lined with parchment, about 2 cm thick, level the top and chill at least 1 h. That chilling is what lets you cut clean cubes.
- Turn it out and cut into even 3 to 4 cm cubes.
- Melt the butter in a pan over medium heat and brown the cubes on all sides, without crowding, until crisp.
- Scatter over the remaining mozzarella and cover for a minute: the cheese melts and pulls when you lift a cube.
- Add parsley and serve straight away, while the outside is still crisp.
Adapted from 쿠킹하루 Cooking Haru (YouTube)
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