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Cook large wedges of potato in simmering salted water. When you can pierce the potatoes easily with a knife, they are cooked.
Drain.
Ideally, return the potatoes to the pot and place over the heat for a few minutes, just long enough to dry them.
Mash the potatoes with a potato ricer or vegetable mill.
Mix in some salted butter, at room temperature or melted.
Season with salt
and pepper.
Add a touch of nutmeg. Mix well.
Add some cream, milk or both, a little at a time. The mashed potatoes should be soft without being liquid, creamy with no lumps. Do not use an electric mixer to save time. If you don’t do it correctly, it’s the best way to make a pot of glue!