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Rösti with horseradish mascarpone cream

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Served with a punchy horseradish mascarpone cream, this homemade Rösti recipe is definitely one to keep on file. Try this simple but delicious out this week.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Rosti with horseradish mascarpone cream

Ingredients

  • ¼ cup (60g) mascarpone
  • ¼ cup (60g) sour cream
  • 2 tbs horseradish cream
  • 1½ tbs full-cream milk
  • 3 tsp fresh lemon juice
  • 900g brushed potatoes, peeled
  • 2 shallots, halved
  • 45g butter, melted, divided
  • 3 tbs canola oil, divided
  • 1 tbs finely chopped fresh chives

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a small bowl, mix mascarpone, sour cream, horseradish, milk and lemon juice. Season with salt and pepper.
  2. 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 1¼ tsp of salt.
  3. Step 3

    Heat a deep 25cm-diameter frying pan over medium heat and add 2 tbs 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.
  4. Step 4

    Return pan to medium heat and add remaining butter. Slide rösti, 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.
  5. Step 5

    Slide rösti onto a stack of paper towels to drain. Place on a cutting board. Slice and serve with horseradish mascarpone cream. Sprinkle with chives.

    Rösti with horseradish mascarpone cream

    Rösti with horseradish mascarpone cream
    • Serves4
    • Cook time20 minutes
    • Prep time15 minutes
    Ingredients
    • ¼ cup (60g) mascarpone
    • ¼ cup (60g) sour cream
    • 2 tbs horseradish cream
    • 1½ tbs full-cream milk
    • 3 tsp fresh lemon juice
    • 900g brushed potatoes, peeled
    • 2 shallots, halved
    • 45g butter, melted, divided
    • 3 tbs canola oil, divided
    • 1 tbs finely chopped fresh chives
      Description

      Served with a punchy horseradish mascarpone cream, this homemade Rösti recipe is definitely one to keep on file. Try this simple but delicious out this week.

      Method
      1. Step 1

        In a small bowl, mix mascarpone, sour cream, horseradish, milk and lemon juice. Season with salt and pepper.
      2. 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 1¼ tsp of salt.
      3. Step 3

        Heat a deep 25cm-diameter frying pan over medium heat and add 2 tbs 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.
      4. Step 4

        Return pan to medium heat and add remaining butter. Slide rösti, 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.
      5. Step 5

        Slide rösti onto a stack of paper towels to drain. Place on a cutting board. Slice and serve with horseradish mascarpone cream. Sprinkle with chives.