Homemade mashed potatoes

Ingredients

• Floury potatoes1000 g
• Whole milk250 ml
• Butter60 g
• Grated Parmigiano Reggiano PDO30 g
• Nutmeg0.3 g
• Fine salt6 g
• Water (for cooking)3000 ml

Allergens

Milk

Method

1. Wash the potatoes and place them whole, with their skins on, in a pan covered with cold water.
2. Bring to the boil and cook for 25-30 minutes, until a fork pierces them without resistance.
3. Meanwhile, heat the milk without letting it boil.
4. Drain the potatoes and peel them while still hot, protecting your hands with a tea towel.
5. Pass them through a potato ricer directly into the dry pan.
6. Return to a low heat and add the butter in small pieces, mixing with a whisk.
7. Pour in the hot milk a little at a time, continuing to stir until the desired consistency is reached.
8. Add the salt, nutmeg and Parmesan.
9. Mix vigorously for 1 minute to make the mash smooth and fluffy.
10. Serve immediately while hot.