While still warm, press the boiled potatoes through a potato ricer into a saucepan. Gradually add the hot milk. Add the butter. Whisk on a very low heat (it likes to burn!) until the puree is completely white and creamy. Season with salt and a pinch of nutmeg. (Kathrin Rüegg’s Potato Kitchen, Müller-Rüschlikon-Verlags Ag)
Mashed Potatoes
![](https://yoshinosushi.com/wp-content/uploads/mashed-potatoes_1-88495-1.webp)
Rating: 3.52 / 5.00 (23 Votes)
Total time: 45 min
Servings: 4.0 (servings)