Directions:
First of all, we are going to wash the potatoes well, we will cook them with their peel so we will try to remove any residue that they may have. Cooking them with the peel makes the potato absorb less water and, if that were not enough, gives it a much more intense flavor.
Now that they are clean, we cook them in a pot with water until they are soft. To check this, we can prick them with a fork.
Once we turn off the heat, we immediately remove the potatoes from the water so that they do not absorb any of it.
We put them in a container, let them cool a little and when they are ready to handle, we remove the shell.
We mash the warm potatoes in the same way we make a puree, just adding salt and pepper. We have to make sure that not a single piece is left unstepped because when making the dough this will surely bother us.
Add the egg, mix well and gradually add the flour little by little. We try to incorporate it little by little, without adding the entire allocated amount.
We turn it onto the counter and knead a little to integrate, it should be a smooth and soft bun. Now if we see that it is missing flour we add it, since there are many factors that can cause the quantities to vary a little, such as the humidity of the flour, if the potatoes have absorbed water or perhaps the size of the egg. That's why I tell you that if you feel like it's missing a little flour, add a little without fear.
I await your comments! Enjoy!
