Apricot dumplings from the wachau á la Sacher
Foto: Willfried Gredler-Oxenbauer
Peel the potatoes and cut them into quarters, boil in salt water with the lid on until soft. Strain, wait until the moisture has evaporated (if necessary in a slightly heated oven). Mash them with a potato masher, press through a potato press or through a sieve. Add butter, wait unil it melts and mix thoroughly. Heat the milk, gradually beat it into the potatoes until they become thick and smooth. Season to taste with salt and ground nutmeg.
Fried onions: Peel and slice onion. Heat the oil in a coated frying pan, fry the onion rings and sprinkle over the served mashed potatoes.
Increasing the amount of butter might not be good for you figure, but it is for the taste. You can also improve the mashed potatoes with a dash of whipping cream, some people even add a bit of truffle oil.