Boil the potatoes: Peel and dice the potatoes, then boil until tender. Drain and mash until smooth. Let them cool slightly.
Activate the yeast: In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 10 minutes until frothy.
Make the dough: In a large bowl, combine mashed potatoes, flour, salt, and yeast mixture. Add 2 tbsp oil and knead into a soft, elastic dough (about 5–7 minutes). If it’s sticky, add a little more flour.
Let it rise: Cover the bowl with a clean towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Shape the lángos: Divide the dough into 6–8 balls. Flatten each ball with your hands into a circle (about ½ inch thick).
Fry: Heat oil (about 1 inch deep) in a skillet over medium heat. Fry each piece until golden on both sides — about 2 minutes per side. Drain on paper towels.
Serve hot! Brush with garlic oil, then top with sour cream and shredded cheese. 😍
❤️ Tips:
For a twist, sprinkle with paprika or fill with ham and cheese before frying.
They’re best eaten fresh and warm, but you can reheat them in the oven or air fryer.
Would you like me to share a baked version (a little lighter but still soft and cheesy)?
