Summary

Ingredients

• 500 g potato (s), floury boilin
• Salt water
• 200 ml milk
• 50 g butter
• 3 onion (s), depending on size
• 0.5 ½ apple
• 1 bunch parsley
• salt and pepper
• nutmeg

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Instructions

1. Cut the 3 onions into the desired size (about the size of a fingertip, but rings or similar are also possible). Heat the butter in the pan and fry the onions over medium heat until golden brown, stirring frequently.
2. In the meantime, wash and peel the potatoes and cut them into pieces of roughly the same size. Cook in salted water for about 20 minutes.
3. In the meantime, remove the brown onions from the pan and drain them on kitchen paper. Then coarsely chop the parsley and let a pan get hot. Cut half an apple into thin slices and toss in a pan with a little butter.
4. Mash the cooked potatoes and add the milk at room temperature. More or less milk, depending on your preference. Stir in 1 tablespoon butter, the roasted onions and the parsley, season with salt, pepper and nutmeg.
5. Put the puree in a bowl, let the parsley trickle over it again and serve with the warm apple slices.