°Potato 700 grams
° Whole milk 100 ml
°Semi-salted butter 70 g
° Nutmeg 1 pinch
Choose potatoes of equal size. Cook them in a pan filled with boiling water.
2 Once cooked, drain and peel (careful, it’s hot!) purée using a vegetable chopper (choosing the best mesh).
3 Meanwhile, heat the milk in a saucepan. Once it is hot, add it to the mash and mix everything together with a dough hook.
Add the grated butter with a whisk. Finish with nutmeg seasoning, a pinch of ground pepper and Flor Seal.