Peel and chop the potatoes and put them in a saucepan with water. Cook for about a quarter of an hour (15 minutes).

When the potatoes are done, drain the water. Take the tamper and pound it. Salt lightly and cover with lukewarm cream, just a little. Continue mashing, stirring and adding a piece of butter. Now put the lid on, let it stand warm for a few minutes.

In the meantime, peel the onions as well and chop them up in the flash chopper. Then take a pan and heat the piece of butter in it. and fry the chopped onions briefly. Then set the pan aside.

Fold in the steamed onions and season with nutmeg, season to taste. Take a flat plate and pour the potato and onion puree on top. Sprinkle with chopped parsley.

So that it is not so lonely for the potato and onion puree on the plate, I added a fried sausage.