Preparation

peel the potatoes, place them in a saucepan and cover them completely with water. season with salt and cook over a high heat until it is possible to puree the potatoes. drain and pass immediately through the dowel.
put the puree in a saucepan and let it dry, over a very low heat, beating vigorously with a wooden spoon.
add the butter, beat vigorously and, when the fat is completely absorbed, slowly add the boiling milk.
season with salt, pepper and nutmeg.
serve immediately.

to obtain a smooth, lump-free potato puree, the potato cannot cool down between the various operations of preparing the puree.

Ingredients

  • 1 kg of potatoes;
  • 75 g of butter;
  • 1.5 dl of milk;
  • salt;
  • chili;
  • nutmeg.