Peel the potatoes and cut into small pieces. Wash the stem butter, remove the stalk and the coarse greens, then cut into fine pieces. Cook the potatoes and the stick sauce with the broth, salt and pepper in a closed saucepan for about 35 minutes until they are nice and soft.
Then mash everything roughly, add the cream (not all at once! Sometimes less is enough!) And season with salt, pepper and nutmeg. Scrambled eggs, meatballs or fish go well with this.
Caution: Let the vegetables (if there are leftovers ) cool in the open pot and stir from time to time, otherwise they will turn sour quickly!
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