Crispy Potato and Goat’s Cheese Ricotta Fritters

• 450 g (1 lb) floury potatoes, peeled and cut into chunks
• 40 g (1½

Put the potatoes in a pan, cover with water, add a little salt and bring to the boil. Reduce the heat and simmer until tender, then drain well in a colander. Return the potatoes to the pan and dry them out over a low heat. Mash with 15g (½oz) of the butter until smooth and then beat in the egg yolks. Keep warm.

Dice the remaining butter and put it in a pan with the water and a little sa