For the potato dough
Wash the potatoes well and cook or steam them whole with the peel until soft, which will take approx. 45 minutes (the cooking time depends on the size of the potatoes). Check the cooking level with a fork. Put the cooked, unpeeled potatoes into the potato masher as the peel will remain in the potato masher. Put the mashed potatoes on a pastry board or in a bowl and let cool. This step is also very important, as cold potatoes absorb less flour. Add soft butter in small pieces, egg, salt, pepper and flour to the cold potatoes and knead quickly with your hands, until you get a homogeneous, soft and non-sticky dough. Knead the dough quickly and not for too long: the more you knead it, the more flour it will absorb and the more flour you will have to add to get a non-sticky dough. However, the amount of flour is indicative and very much depends on the type of potatoes you use.