Waldviertel Potato Roulade | With Fine Mountain Cheese & Herbs

Thoroughly wash the potatoes and boil them unpeeled in lightly salted water for approx. 25–30 minutes until soft. Then peel while still hot and immediately press through a potato ricer. Spread the mixture completely onto a large board or plate to let the steam escape and cool, ensuring the dough turns out fluffy and not sticky later on.

Quickly knead the cooled riced potatoes with smooth wheat flour, wheat semolina, one whole egg, one egg yolk (set aside the second egg white for the glaze), 20 g of softened butter, 1 tsp salt, and 1 pinch of ground nutmeg into a smooth, pliable dough. Do not overwork so that the dough keeps its fluffy structure.

For the filling, finely dice the onion and garlic. Melt 20 g of butter in a pan and gently sauté the diced onion and garlic until translucent, then let cool. Finely chop the parsley and chives. Coarsely grate the mountain cheese. Stir the sour cream with the chopped herbs, sautéed onions, and a pinch of salt and pepper until smooth.