Mashed Potatoes

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)

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