Dice the potatoes and carrots and cook them in plenty of stock. In the meantime, finely chop the onion and fry in butter until translucent. Before the onion becomes too colored, add a little broth and let it simmer until soft.
Now drain the potatoes and carrots and add them to the heated milk. Mash with the potato masher and season with butter, the steamed onions and parsley. Finally some nutmeg. Tastes great with cutlets or meatballs.
Even if you are too lazy to make these hats, then just eat them or decorate them to your liking. Cook: 45 minutes Servings: 1 Ingredients Butter – 240 g Powdered sugar – 120 g Chicken egg – 1 pc Wheat flour / Flour – 250 g Almond flour – 200 g Baking powd...