Wash the potatoes, boil them in a large pot and boil for about 30 minutes, then peel them, mash them with a potato masher (or a vegetable mill) and let them cool.
Then add potatoes, flour, egg, butter into small pieces, yeast, sugar, salt and lemon peel in a bowl.
Mix quickly, then cover with cling film and let it rest in the fridge for 30 minutes.
Take the dough and divide it into balls, placing them gradually on the baking sheet lined with parchment paper, then create a dimple in the center (with a finger or the handle of a wooden spoon) and fill it with jam.
Then bake in a preheated convection oven at 180 ° C and cook for about 15 minutes.
The potato shortcrust biscuits are ready, let them cool down at least, then decorate with icing sugar and serve.
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