Ingredients
1 kg floury potatoes (choose Russian or white potatoes, ideal for a soft and light puree)
500 ml whole milk (for perfect creaminess)
40g butter (or more if you want a richer, tastier purée)
Salt to taste
Freshly grated nutmeg (optional, but adds that special touch)
Grated Parmesan cheese (optional, but I assure you it is a treat)
Detailed procedure for pure perfection
1️⃣ Peel and cut the potatoes
Start by carefully peeling the potatoes and then cut them into medium-sized pieces of similar size. That is the secret to even cooking: pieces that are too large take longer, while pieces that are too small fall apart too quickly.
2️⃣ Put the potatoes in the pan with the milk
Choose a heavy-bottomed pan that is ideal for smooth, even cooking. Pour in the potatoes and cover them almost completely with the milk : the liquid should touch the potatoes without completely submerging them. Add a pinch of salt.
3️⃣ Cook over low heat
Turn the heat to low and slowly bring the milk to a boil. Cook for about 20-25 minutes, stirring gently occasionally to prevent the milk from sticking to the bottom or burning.
During cooking, the potatoes absorb the milk, making them fragrant and creamy, while some milk remains behind, creating a velvety base that enhances the purée.
4️⃣ Add the butter and seasonings
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