Potato Cheese Sticks Recipe for 4 Servings

Instructions:

1. Boil the potatoes. Place the 500g Russet cubes in a pot of cold salted water. Bring to a boil and cook until a fork pierces them with zero resistance, usually 12-15 minutes.
2. Dry the spuds. Drain the potatoes and return them to the hot pot for 1 minute. Note: This allows excess steam to evaporate, which is the secret to a dough that isn't gummy.
3. Mash until velvety. Use a ricer or masher to crush the potatoes while they are still hot. Incorporate the 15ml of olive oil immediately for a silky texture.
4. Season the base. Add the 5g garlic powder, 3g smoked paprika, 2g sea salt, and 2g dried oregano. Mix thoroughly until the aroma becomes fragrant and the color is uniform.
5. Bind the dough. Fold in the 60g cornstarch and 15g rice flour. The mixture should transition from a loose mash to a pliable dough that pulls away from the sides of the bowl.
6. Fold in the cheese. Once the dough has cooled slightly (so it doesn't melt the cheese prematurely), fold in the 100g of shredded mozzarella.
7. Shape the logs. Take about 2 tablespoons of dough and roll it between your palms. Shape into 3 inch long cylinders with flat ends.
8. The Chilling Phase. Place the shaped sticks on a tray and refrigerate for 15 minutes. Note: This sets the starch and prevents them from expanding too quickly in the oil.
9. The Sizzle Test. Heat a thin layer of oil in your skillet over medium high heat. Drop a tiny piece of dough in; it should sizzle immediately and dance on the surface.
10. Shallow fry. Add the sticks in batches, making sure they don't touch. Fry for 3-4 minutes, turning gently, until the exterior is deeply bronzed and sounds hollow when tapped.