Carinthian Potato Reindling | Savoury from the Oven

Wash the floury potatoes, boil until soft, peel while still warm, and press through a potato ricer. Allow to cool completely.

Warm the milk until lukewarm and dissolve the dry yeast in it. Melt 40 g of the unsalted butter. Knead the plain wheat flour with the riced potatoes, yeast milk, melted butter, egg, and 1 tsp fine salt into a smooth dough. Cover and let rest in a warm place for approx. 45 minutes until doubled in size.

For the filling, mix the quark thoroughly with the grated mountain cheese, finely chopped chives, whole caraway seeds, 1 pinch of ground nutmeg, and freshly ground black pepper. Season to taste.