Potato Pancakes

Peel the potatoes and cook on the stove with salt. Mash with milk, butter and freshly ground nutmeg, season with salt. Leave to cool.

Heat a frying pan with butter and oil.

Form dumpling-sized balls from the potato mixture. Press flat.

Bake the potato pancakes on both sides for 2 times 3 minutes in the frying pan.

Drain briefly on paper towels and serve.

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