Waldviertel Potato Cake | Hearty from the Oven

Boil the potatoes in their skins until soft, peel while still warm, and press through a potato ricer into a large bowl. Allow to cool completely.

Peel the onions and slice them into thin rings. Finely chop the garlic. Melt half of the butter in a pan and slowly sauté the onions until golden brown. Briefly roast the garlic and caraway seeds with them, then remove from the heat.

Add the wheat flour, the remaining softened butter, 1 whole egg and 2 egg yolks (set the egg whites aside), 1 tsp salt, and a pinch of nutmeg to the riced potatoes. Knead into a smooth, pliable dough.