Mashed Potatoes

The method

1. 01

   Wash the potatoes and place them in a large pot with plenty of cold, unsalted water.

2. 02

   Bring to a boil and cook for about 30-40 minutes (the time depends on the size). They are ready when a fork easily pierces the center.

3. 03

   Drain the potatoes, peel them while still hot (use a paper towel to avoid burns), and pass them through a potato ricer directly into a clean saucepan, preferably with a medium-wide bottom.

4. 04

   Turn the heat to very low under the saucepan with the mashed potatoes. Add the butter in pieces and stir vigorously with a wooden spoon to melt and combine.

5. 05

   Gently heat the milk separately (without boiling) and start pouring it in a thin stream over the potatoes, continuing to stir constantly.

6. 06

   Adjust the salt, add a generous grating of nutmeg, and mix until you achieve your desired creamy consistency.

7. 07

   Turn off the heat, add the grated Parmigiano Reggiano, and give it one last vigorous stir to make it stretchy and velvety.