Mashed potatoes

Peel the potatoes and cut into equal pieces. Boil in water with salt if necessary for 20 minutes. Drain.

Let the potatoes in the pan cook on the smallest pit on low heat in 2 minutes dry. The less moisture in the potatoes, the lighter the puree.

In the meantime, heat the milk in a saucepan over low heat, but do not let it boil.

Mash the potatoes with the puree tamper (or puree cutter).

Add the milk and butter and stir lightly with a whisk until the butter is completely melted.

Season with the nutmeg, pepper and salt.