For langos, first dissolve the yeast in 100 ml of lukewarm milk with a pinch of sugar and sprinkle with a little flour. Press a well in the middle of the flour and pour the dampfl into it. Knead the cooked mashed potato, 1 tablespoon of melted lard and the lukewarm salted milk with the Dampfl to a soft dough. Knead well and let rise covered with a cloth for 1 hour until doubled.
Heat oil or lard to approx. 170 °C. Pull the dough into palm-sized, thin patties. Place the langos in the hot fat and bake, first covered, then turn over and bake open without a lid until crispy and seasoned with salt.