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Ingredients

• 3   large baking potatoes, scrubbed (about 2 pounds)
• 1/4 cup  plus 2 tablespoons cornstarch
• 6 tablespoons  all-purpose flour
• 1/2 cup  freshly grated Parmigiano-Reggiano cheese (2 ounces)
•   Kosher salt
• 1   large egg, beaten
•   Canola oil, for frying
•   Ketchup, for serving

Description

Put The Potatoes In A Large Saucepan And Cover With 4 Inches Of Cold Water. Bring To A Boil And Simmer Over Moderately Low Heat Until Tender, About 40 Minutes. Drain And Let Cool Slightly. Cut The Potatoes Into Large Chunks And Press Them Through A Ricer

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