(Recipe #11, page 69)
Boil potatoes in salted water until done, drain well, mash thoroughly, and press through a sieve. Then thin them with milk or equal parts of milk and boiling water to make them less stiff.
Heat [potatoes] through with butter and serve the smooth potatoes covered with onions browned in butter, brown butter, finely crumbled zwieback browned in butter, or finely diced browned bacon. Serve with any acidulated meat, especially headcheese, aspic, or sour sausage. This is also delicious with sauerkraut.
Translated by David Green.