Traditional German Potato Cake

A warm, savory German Potato Cake with a golden, slightly crisp edge, combining mashed potato tenderness with a lightly sweet batter.

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Place 900 g whole, peeled potatoes in cold water and bring to a simmer; cook until fork-tender, 15–20 minutes. Drain and let steam-dry for 5 minutes, then mash while hot until smooth.
Weigh or measure 650 g of mashed potato into a bowl; allow to cool to warm, about 10 minutes.
Whisk together eggs, whole milk, vegetable oil, sugar, vanilla, and lemon zest until combined, about 30 seconds.
Fold the egg mixture into the cooled mashed potatoes with a spatula until mostly smooth, about 1 minute.
Sift together flour, baking powder, and salt. Fold into the potato mixture until just incorporated, 20–30 seconds.
Preheat oven to 180°C (350°F). Grease the 23 cm pan with 1 tbsp oil and dust lightly with flour. Transfer batter and smooth the top. Bake until golden, 35–40 minutes.
Let the cake rest in the pan for 10 minutes, then invert onto a rack, and cool for 10 minutes before slicing. Sprinkle with sea salt and chives if using.

For an egg-free version, use silken tofu, and for a gluten-free version, replace flour with a gluten-free blend.