Wash the potatoes and cook them until soft as jacket potatoes. Let it evaporate well and then peel. Then press the potatoes through a potato press and let cool down well.
In the meantime, chop the walnuts and roast them in a dry pan. Let cool down as well.
Stir walnuts, egg yolks and two tablespoons of flour into the potato snow with a spoon. Do not use a whisk. The result is a malleable potato dough, possibly add a little more flour. Season everything with salt, a little pepper and nutmeg.
Form potato biscuits approx. 5 cm in diameter and almost 1 cm thick. Fry the biscuits in a pan in hot clarified butter for about 3 minutes on each side until golden brown.
The finished cookies can be kept warm on a large plate in the oven at 80 ° C until they are all done.
If you like, you can also turn the cookies in breadcrumbs or add roasted onion or sheep`s cheese cubes under the dough.
I make the cookies into roulades or roasts with sauce.
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