Make potatoes in salted water and mash. Bring the potato mixture to a boil with the hot milk, stirring throughout. gradually fold in the flour. Season with nutmeg, salt and pepper.
Brown the butter in a frying pan. Form “Pfludde” with the tablespoon by dipping the spoon in the hot butter at the beginning. Roast until golden brown and put in a warm place.
Heat the rest of the brown butter and extinguish with the juice of a lemon. Fold in the whipped cream. Pour the sauce over the patties.
Serve with a lukewarm, fine, fresh fruit compote.
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