Boil the potatoes, peel them and crush them (do not mash them, but mash them with a fork or masher!).
Prepare steam: Crumble the yeast in lukewarm, lightly sweetened milk, stir, let rise.
Prepare garlic oil: Press 5-7 (or more) cloves of garlic in good vegetable oil with the press, let it steep.
Mix the potatoes, steam, eggs and salt with a wooden spoon. Gradually add flour (roughly smooth and grippy in equal parts, universal flour is also possible). If the dough is too thick to stir, put the spoon aside, take your hands! (This work should be done to yourself; it pays off!) Keep adding flour until the dough no longer sticks to the hand.
Cover the dough with a cloth and let it rise in a warm place for 1-2 hours, then divide it into fist-sized balls, flour these dumplings and let them rise a little more.
Then shape by hand (the dough should now melt almost by itself) into flat, round flat cakes similar to pizza. Fry the flatbreads on both sides in a coated (!), Quite hot pan in a little (!) Oil (no more than a tablespoon). Keep the langos warm in the oven until they are all done.
IMPORTANT ADDITIONAL INFORMATION: Langos was originally bread dough that was stretched with potatoes so that it stayed moist longer. Langos (pronounced: langosch) is a main course, but you can also serve meat with juice (such as goulash). The dough tolerates a lot of salt. Yeast dough should be worked, hit, and boxed with anger in one`s stomach. All preparation should be done with warmth. The ratio of potatoes to flour should be no more than 1: 1, otherwise the whole thing tastes like potato pancakes (accordingly the amount given for flour is only a guideline). The cakes can be very thin (that you can almost see through) or a little thicker (a matter of taste) before frying.
Better to prepare the garlic oil the day before. The langos is coated with garlic oil (and pieces of garlic) for eating, possibly also salted.
In addition, beer, wine or cola (if you have to). You can also do without garlic, but it`s a style break.