1. Boil the potatoes: First, boil the floured potatoes in salted water. Once tender, drain them, peel them and press them through a potato press or mash them gently. Allow the potato mixture to cool completely before processing.
2. To prepare the dough: Beat the eggs and 250 g of flour into the cooled potatoes. Season 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 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. Use a glass or cookie cutter to cut circles out of the dough.
5 Filling and shaping: Spoon the cream cheese and mushroom mixture onto each roll of dough. Fold the dough and press the edges tightly together. Secure the edges with a fork so that the filling does not leak out during frying.
6 Frying: Heat enough oil in a pan. Fry the filled potato pockets on both sides until golden brown and crispy.
7 Serving: Allow the crispy potato pockets to drain on a kitchen towel to remove any excess fat. It is best served warm!
Tip: These potato pockets are delicious with a fresh salad or herb dip. You can also customize them as you like, for example by adding spinach or cheese to the filling.
