Erdäpfelschöberl

For the Erdäpfelschöberl, squeeze the cooked potatoes. Melt the butter, add the potatoes, fry briefly and pour in the milk. Let it steam out and cool down a bit. Then add the yolks and season with salt, pepper and nutmeg.

Beat the egg whites with cornflour until stiff and fold in the chopped herbs as desired. Fill the Erdäpfelschöberl into a buttered baking dish and bake in the preheated oven at 165°C for about 25 minutes.

Preparation Tip:

These Erdäpfelschöberl can also be used as a soup garnish.

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