"Blattl" with cabbage

Cooking steps

1. The potatoes are boiled in their skins, peeled while still hot, and mashed.
2. Now make a smooth potato mixture from the melted butter, flour, salt, eggs, and potatoes, and divide it into 2 or more pieces on a floured wooden board, which you roll out to a thickness of approx. 3-4 mm.
3. The dough sheets are now divided into hand-sized rectangles and fried again in hot fat.
4. Sauerkraut or beetroot go very well with Erdäpfelblattln.