2 lbs. potatoes
3 tbsp. butter
1 tsp. salt
2 tbsp. milk

It is important that the potatoes be cooked at least 1 day before hand. They must be pressed together in the pan like a round loaf and covered with a soup bowl or a tightly fitting lid. Rosti must not be stirred, otherwise they will not form a crust. Boil the unpeeled potatoes until semi-tender the day before preparation. Peel and grate.

Heat butter in skillet. Add potatoes and sprinkle with salt. Using a spatula, press into a round loaf. Sprinkle with milk and cover tightly. Reduce heat as soon as potatoes begin to sizzle. Fry very slowly for another 30 minutes. During this time, a brown crust will form. Cover pan with a hot platter and flip the Rosti onto it.