Peel the potatoes thinly and then grate them finely. Ideally with a food processor with the finest grating insert. Drain the grated potatoes in a colander or kitchen towel. Put the drained potatoes in a mixing bowl and mix with the eggs and salt.
Gently warm the milk in a saucepan. Mix the flour with the dry yeast carefully. Mix the flour in 2 portions alternately with the milk into the potato mixture (dough hook) until a smooth mixture is formed. Then knead the dough for about 5 minutes and then cover it and let it rise in a warm place until it has visibly enlarged (about 60 minutes).
Knead the raisins into the dough, pour into the greased loaf pan and cover and let rise for another 30 minutes in a warm place.
Set the oven to 180 ° C top / bottom heat (convection 160 ° C). Bake the form on the wire rack on the lower rail for about 60 minutes. Remove the Pickert from the loaf pan and let it cool on a wire rack.
Cut the Pickert into slices and serve cold with butter, turnip tops, Nutella, etc.
Or heat oil in a pan and bake the Pickert slices until golden brown on both sides.
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