Ingredients
1 kg floury potatoes (choose Russet or white potatoes, ideal for a soft and light mash)
500 ml of whole milk (for the perfect creaminess)
40g butter (or more if you want a richer, more delicious puree)
Salt to taste
Freshly grated nutmeg (optional, but adds that special touch)
Grated Parmesan cheese (optional, but I assure you it’s a treat)
Detailed procedure for a perfect puree
1️⃣ Peel and cut the potatoes
Start by carefully peeling the potatoes, then cut them into medium-sized pieces of similar size. This is the secret to even cooking: pieces that are too large will take longer, while those that are too small will fall apart too quickly.
2️⃣ Put the potatoes in the saucepan with the milk
Choose a heavy-bottomed saucepan, ideal for gentle, even cooking. Pour in the potatoes and cover them almost completely with milk: the liquid should touch the potatoes without completely submerging them. Add a pinch of salt.
3️⃣ Cook on low heat
Turn the heat to low and slowly bring the milk to a boil. Cook for about 20-25 minutes, stirring gently occasionally to prevent the milk from sticking or burning to the bottom.
As they cook, the potatoes will absorb the milk, making them fragrant and creamy, and some of the milk will be left over, forming a velvety base that will enhance the mash.
4️⃣ Add the butter and the flavorings
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