Spicy mashed potatoes made from fried potatoes

Ingredients for 4 servings:

• 1 kg potatoes, very floury
• 2 tbsp butter
• 100 ml milk or cream, hot
• Salt
• possibly nutmeg
• optionally cheese (Emmental), grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

tastes particularly hearty

Boil the potatoes with their skins on in plenty of water, drain, then peel and halve lengthwise. Heat the butter in a wide pan and fry the potato halves until light brown on the cut side, then turn and brown lightly on all sides. They should have a light, but not hard, crust. Then add the hot milk. If you’re not afraid of calories, you can use cream instead of milk. Be careful when adding the milk: the mash should be thickened but quite dry. So don’t add too much liquid unless the potatoes are particularly floury! Finally, mash everything with a fork or potato masher, add salt to taste, and season with nutmeg if desired. If you like, you can stir in some grated Emmental cheese at the end for extra flavor. The trick is frying the potatoes in butter: the roasting aromas give the mashed potatoes a hearty and savory taste, and the crust pieces give them a lovely yellowish color.