Cheryl Ritter Bonsell
Perfect mashed potatoes
Puree of crumbly potatoes, olive oil, whole milk, butter and nutmeg.
Peel the potatoes and cut into equal pieces. Boil in water with salt in 20 min. Until done. Drain in a colander.
Put the oil in the pan. Add the potatoes and let dry on the smallest pit on low heat in 2 minutes.
The less moisture in the potatoes, the lighter the puree.
Heat the milk in a saucepan over low heat, but do not let it boil. Cut the butter into cubes.
Make the potatoes fine with the potato press.
Return to the pan, add the milk and the cubes of butter and stir lightly with a whisk until the butter is completely absorbed.
Season to taste with the salt, nutmeg and possibly pepper to taste.