Discover the art of crafting a delicious potato roll

In the centre of the potato mixture, you can place not only fried mushrooms but also other fillings, such as spinach or minced meat. When preparing the potato roll, you can use your trusty potato dumpling recipe. To wrap the roll, you will need cling film.

For making the potato mixture for the potato roll, type C potatoes are the best choice, characterised by their high starch content. Thanks to their crumbly consistency, they boil down easily, resulting in a smooth and uniform purée when mashed. This structure allows for a light and fluffy mixture, which combines perfectly with other ingredients for the roll or dumplings. Their intense flavour enhances the final dish, increasing its taste appeal.

Creamy in taste and falling apart after boiling, type C potatoes are an excellent choice for many classic dishes, primarily smooth mashed potatoes. They're a must-have for various meats – boiled, roasted, braised, and fish drizzled with a delicate sauce. The cooked potatoes are often mashed with butter and cream, giving them a characteristic, delicate texture.

Opt for type C when planning to prepare a potato casserole, such as gratin dauphinois, where thinly sliced potatoes are enveloped in a creamy sauce with garlic and cheese. Type C potatoes excellently absorb the flavours of other ingredients, resulting in a dish with a unique taste and aroma.

When listing uses for this type of potato, one cannot forget potato pancakes. It is thanks to them that they are so pleasantly crispy and golden on the outside, yet soft inside. Served with goulash, sour cream, or simply on their own, they are a classic of many European cuisines.

You can make the roll from potatoes left over from dinner. However, if you desire more flavour in the mixture, boil the potatoes with their skins. After boiling, peel them and mash with a masher to make a smooth purée.

Ingredients:

• About 1 kilogram of cooked type C potatoes,
• 2 eggs,
• 3 tablespoons of plain flour,
• 3 tablespoons of potato starch,
• About 450 grams of mushrooms,
• 2 tablespoons of unsalted butter,
• 1 onion,
• Salt and pepper to taste,
• About 55 grams of cheddar cheese,
• Sesame seeds (optional).

Instructions:

1. Mash the cooked potatoes with a masher. Add the eggs, both flours, and half a teaspoon of salt. Knead the dough into a ball. Cover with a cloth to prevent it from drying out.
2. Dice the mushrooms and sauté them in a pan with butter and chopped onion. Once golden brown and the excess water has evaporated, transfer them to a bowl to cool.
3. Spread out the potato dough, forming a flat piece on a board or tray lined with cling film.
4. Sprinkle the potato pancake with grated cheddar cheese. Place the mushrooms on top, leaving about 5 centimetres of margin from the edge of the dough.
5. Using the cling film, carefully roll up the roll along the longer side. As you roll the roll, gradually unwrap the cling film.
6. Transfer it with the cling film to a baking sheet lined with parchment paper.
7. Unwrap the cling film, brush the top of the roll with the beaten egg, and sprinkle with sesame seeds.
8. Place it in an oven preheated to 200 degrees Celsius for 25 minutes.