- Heat oil to 340°F/170°C
- Make sure your mashed potato is cold before stirring in egg, milk, cornflour and seasoning. If your mash is too stiff then use a stick blender to mix everything to a smooth paste.
- Add the mixture to a piping bag and snip the tip off then gently pipe the mash straight into the hot oil. Cook for 1-2 minutes and turn over with a slotted spoon then remove to a tray with paper towels and put in the oven to keep warm.