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3 lbs. potatoes
2 sticks butter, softened
salt
1 cup boiling milk

Cook the potatoes, peel, and smash while hot.  Mix in butter, salt, and the boiling milk.  Form two rolls with 3/4 inch diameter (about thumb thickness).   Cut thumb long pieces.  Deep fry.  Or just fry in a pan with a lot of oil.  Put on papertowel to remove excess fat.

Serve with Goulash or Sauerbraten.

Variation: Roll in breadcrumbs before frying.

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