Peel the potatoes and cook them in unsalted water. Drain the water and mash the potatoes very finely. If you have, it is best to use a potato press, then it will be even finer. Let the potato mixture cool completely.
Then knead with 1 cup of water, 3 tablespoons of sugar and 6 cups of flour to form a dry dough that no longer sticks to your fingers. Dust a work surface with flour. Place the dough on top in portions and roll out 0.5 cm thick with a rolling pin. If the dough sticks again, dust with flour.
Cut the rolled out dough to the desired size. Place a pan and saucepan over medium heat. Put 350 g butter in the saucepan and let the butter brown. Gradually use the rest of the butter to fry the batter in the pan. Put the dough pieces in the pan and fry until golden brown.
Remove the Dätscher, place in a flat dish, sprinkle with sugar and drizzle with brown butter. Continue like this and layer until all of the dätscher are baked.
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