1. Boil the potatoes: First, boil the floury potatoes in salted water. When soft, drain, peel, and press through a potato ricer or finely mash. Let the potato mixture cool completely before processing.
2. Prepare the dough: Beat the eggs and 250g of flour into the cooled potatoes. Season to taste with salt, pepper, and a pinch of freshly grated nutmeg. Knead the dough well until smooth. If the dough is too sticky, add a little more flour.
3 Prepare the filling: Clean and finely chop the mushrooms. Wash, dry, and finely chop the parsley. Mix the cream cheese well with the mushrooms and parsley. Season with salt and pepper.
4 Roll out the dough: Roll out the potato dough on a floured work surface to a thickness of about 0.5 cm. Using a glass or cookie cutter, cut out circles from the dough.
5 Fill and shape: Place a tablespoon of the cream cheese and mushroom mixture on each disc of dough. Fold the dough over and press the edges together firmly. Secure the edges with a fork to prevent the filling from leaking out during frying.
6 Fry: Heat enough oil in a frying pan. Fry the filled potato pockets until golden brown on both sides and crispy.
7 Serve: Drain the crispy potato pockets on kitchen paper to remove excess fat. They’re best served warm!
Tip: These potato pockets are delicious with a fresh salad or herb dip. You can also customize them however you like, for example, by adding spinach or cheese to the filling.
