Ingredients
- 1kg Desiree potatoes
- rock salt
- 250g plain flour
- 2 large free-range eggs
- salt for seasoning
- 1kg Desiree potatoes
- rock salt
- 250g plain flour
- 2 large free-range eggs
- salt for seasoning
Preheat your oven to 190ºC/375ºF/gas 5.
Add your potatoes to a bed of rock salt – this will absorb excess moisture. Bake for 1 hour.
Once cooled, peel off the skins. Ideally using a ricer, but a masher will work too, smush your potatoes into a smooth mash.
Pour 250g plain flour onto a clean dry work surface and make a well in the middle. Add your potato to the well.
Beat 2 eggs and add to the well with a generous pinch of fine salt. You can add more flavour at this point if you fancy… maybe some turmeric, paprika or fresh herbs.
Bring the ingredients together with your hands and knead into a soft smooth dough.
Roll into long sausages on a generously floured surface and chop into small mouth-sized chunks. These are now ready to cook, or alternatively, you can freeze a stash for another day!
To cook, add to a pan of salted boiling water. Drop them into the pan, once they’ve risen to the top, give it a 10-second count and then remove them and drain them. You can take it one step further and fry them in butter for a crispy skin if you fancy.