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.
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.
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.
Add the butter and the flavorings
When the potatoes are tender (test with a fork), turn off the heat and stir in the butter. If desired, add a generous grating of nutmeg and parmesan cheese to taste for an aromatic and flavorful touch.
Mash and mix
Mash everything with a potato masher until smooth and lump-free. If you prefer an even smoother puree, you can use an immersion blender, but be careful not to overmix or it will become sticky.
Serve immediately and enjoy
Serve the purée hot, perhaps with a knob of slowly melting butter on top. The creaminess and aroma will win you over from the first bite.
GRANDMA’S ADVICE
