Rosti With Horseradish Mascarpone Cream

Step 1: In a small bowl, mix mascarpone, sour cream, horseradish, milk and lemon juice and season with salt and pepper to taste.

Step 2: Using large holes on a box grater shred potatoes and shallots (personally I would use a food processor).

Step 3: Place potato mixture into centre of a kitchen clean towel and gather corners of the towel, and squeeze mixture in towel over the sink, extracting as much liquid as possible and then transfer mixture to a medium bowl and drizzle 1 1/2 tablespoons of butter into the mixture and then mix in 1 1/4 teaspoons of salt.

Step 4: Heat a deep 25cm diameter frying pan over medium heat and add 2 tablespoon of oil.

Step 5: When oil is hot, add half of potato mixture and using a spatula, press down to evenly distribute mixture.

Step 6: After 30 seconds, add remaining potato mixture and press down to form a cake and cook for 8 minutes or until potato mixture is crisp and deep golden brown on the bottom.

Step 7: Place a large plate over pan and carefully invert rosti onto the plate.

Step 8: Return pan to medium heat and add remaining butter and slice rosti, brown side up, back into the pan and drizzle remaining 1 tablespoon of oil around edges of rosti and cook for 8 minutes or until rosti is crisp and deep golden brown on bottom and potato is tender in the centre.

Step 9: Slide rosti onto a stack of paper towels to drain.

Step 10: Place on a cutting board and slice and serve with horseradish mascarpone cream and sprinkle with chives.