Ragoulai

• 17 potatoes
• 25 g (1 oz) yeast
• 10 <

Boil and mash 2 potatoes. Dissolve the yeast in 2 tablespoons warm water and mix into the mashed potato along with 6 tablespoons flour. Leave in a warm place to rise. Grate the rest of the potatoes and squeeze out the moisture. Combine with the other potato mixture and leave for 8 hours in a warm place. Pour off the liquid which has formed. Add salt and the remaining flour. Turn the mixture out