Mashed Potatoes - baking potatoes

Method

• Peel potatoes, cut into quarters and wash thoroughly.
• Put in a saucepan and cover with cold water.
• Add 1 1/2 teaspoons salt.
• Bring to boil and boil until cooked, about 15 to 18 minutes, or until you can slip the tip of a knife into a potato.
• Don't overcook.
• Drain water and rapidly push potatoes through a food mill; they must stay hot.
• Return potatoes to saucepan and put on a very low flame to dry the potatoes for about eight minutes, moving with spatula.
• Add butter in pieces.
• Be sure butter is cold and hard.
• Beat vigorously with a wooden spoon to make the puree light and white.
• Then add very hot milk in small quantities, working with spoon and wooden spatula until totally absorbed and smooth.
• Do not boil after this step.
• Add a dash of nutmeg.
• Add salt if necessary.
• Serve as soon as possible.
• Once prepared, the puree should not be reheated