Potato pickert according to grandma's recipe

Ingredients for 8 servings:

• 1 ½ kg potatoes
• 1 cube of yeast
• 1 kg flour
• 1 handful of salt

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Westphalian potato pickert, box pickert

Grate the potatoes and sprinkle with salt. Add half of the flour and crumble the yeast over the top. Sprinkle the other half of the flour over the dough and mix everything together. Let the dough rise in an ovenproof dish (cover with a kitchen towel) for about 1.5 hours at about 50°C. Then pour it into a large loaf pan and bake for about 1.5 hours at 175°C (top/bottom heat). This will form a large loaf. Once cooled, slice it and fry in a pan. You can spread the Pickert with butter, salted butter, jam, or beetroot syrup, as desired. Some even like it with liverwurst. My grandmother always said, “The Pickert should be greenish from the amount of potatoes and not yellow from the amount of flour.”