The potatoes should be cooked the day before. Stored potatoes work best, but who has that available? Chop the cold potatoes with the potato press or a grater. Mix carefully with the flour and salt with a large fork. Attention! This should not result in a dough, but a crumbly mass. Fry this mixture in plenty of butter until golden brown, stirring frequently. Serve with milk, buttermilk or compote as desired.
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