The Secret of the Best Tyrolean Graukas Thaler

The trick: by adding the thoroughly pressed floury potatoes, the quantity becomes nice and fluffy.

1. soften or steam the washed potatoes in their skins.

2. halve the ribs and moisten them with a little (not too much!) lukewarm milk in a large baking bowl.

3. finely dice peeled onion and sweat in butter until light and soft.

4. cut cheese without rind into small cubes.

Press the peeled, steamed potatoes with a potato ricer over the slightly moistened potatoes. Season with nutmeg, salt, pepper, add chives, cheese cubes, parsley, sautéed onion cubes and sour cream, knead gently until smooth. If necessary, add a little more sour cream.

Let dough rest for about 20 minutes. Shape into taler.

7. in an iron skillet, cream the butter until light brown, and fry the dumplings on both sides until crispy and golden brown. Add fresh butter if necessary.

A fine thing.

Our tip: Fresh chives are much more aromatic than dried ones!

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