Peel and quarter the potatoes and cook them in water. Turn through the sieve (Flotte-Lotte). Dissolve the yeast in approx. 150 ml of water. Mix and knead the flour, mashed potatoes, salt and the dissolved yeast until a smooth dough is formed. Let this go for 2-3 hours. Divide the dough in small portions on a floured surface and bake it on a very hot plate on both sides. As an alternative, I preheated the oven to maximum lower heat and baked the rolls on both sides for about 7-8 minutes on the hot tray. Tip: For a delicious starter, cut the rolls diagonally after they have cooled down and brush with garlic butter, put the lid back on and quarter.
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