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Tyrolean Wirler

updated

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Ingredients for 1 servings:

  • 250 g potatoes, preferably cooked the day before
  • 75 g wheat flour
  • 1 n. B. Salt
  • 100 g butter

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 25 minutes

Wirler according to grandma’s recipe

The potatoes should be cooked the day before. Stored potatoes work best, but who has them? Mash the cold potatoes with a potato ricer or grater. Using a large fork, gently mix them with the flour and salt. Be careful! This should not form a dough, but rather a crumbly mass. Fry this mixture in plenty of butter, stirring frequently, until golden brown. Serve with milk, buttermilk, or compote, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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