|400 g||Floury boiling potatoes|
|Herbs of Provence|
|50 g||Gouda cheese|
|30 g||Wheat Flour Type 405|
For Back Rohr Kartoffel Puffer preheat the oven to 200° and line a baking tray with baking paper. Boil salt potatoes, drain and mash to mashed potatoes. Stir in butter and a medium organic egg. Knead in Provence herbs, grated Gouda and flour. If possible do not use more flour so that the back tube potato buffers do not become too firm and then dry. With moistened hands form 6 balls from the potato mass and place them on the tray. Press the buffers flat. Bake back tube potato buffers on the middle rack for 35 minutes until they begin to brown.