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)
Potato peeler
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
DETAILED PROCEDURE FOR A PERFECT PUREE
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.
Put the potatoes in the saucepan with the milk
