Boil the potatoes in their skins, press them while still hot through a potato ricer and let them cool (if you don’t have a potato ricer, you can coarsely grate the slightly cooled potatoes). Add the remaining ingredients and gently fold together by hand (do not over-knead the dough). Let the dough rest briefly. Heat a little oil in a pan and add the mixture. Depending on the size of the pan, it is recommended to prepare the Kartoffelriebel in two batches; otherwise it will take longer to become nicely crispy. First fry on both sides, then turn and break it up with a spatula so that smaller and smaller pieces form. Towards the end, add the butter and fry until crispy. We recommend serving Kartoffelriebel with cranberry jam or apple sauce.