1.Boil the potatoes and peel them; then mash them.
2.Add a little of butter and blend it carefully; add the eggs one by one always blending, the grated Parmesan, the milk and the salt.
3.Heat [ˈhiːt] the sunflower oil in a pan and, when it’s hot, pour [ˈpɔːr] the mixture with a spoon. Cook them on each side until they become golden brown, take them out of the pan and drain them on absorbent paper.
4.Serve them hot.