Potato Rolls with Herb Cream and Walnuts

For the dough, peel potatoes and cook in boiling, salted water for about 25 minutes and drain and let cool a little. Press potatoes through a potato ricer and let cool. Mix potatoes, eggs, salt and flour in a bowl. Knead mixture with hands into a smooth dough and let rest for about 15 minutes.

For the filling, peel onions and chop finely. Rinse herbs, shake dry and pluck leaves and chop finely. Heat 20 grams (approximately 1 ounce) butter in a pan and sauté onion and chopped herbs for about 5 minutes. Sauté over low heat. Season with salt and pepper and let cool.

On a floured surface, roll out dough into a rectangle about 5 mm (approximately 1/4 inch) thick. Spread onion and herb mixture over rolled dough sheet. Chop walnuts and sprinkle over onion mixture. Carefully roll dough sheet into a cylinder and cut 1-2 cm (approximately 1/2 inch) thick slices. In a pan, heat remaining butter and fry potato rolls on both sides, turning carefully, for about 2-4 minutes.