Spring Potato Puree

1. 1

   Cut the potato in large pieces, and transfer them to a small stock pot.

2. 2

   Add 1/2 tablespoon of kosher salt, and cover with 2 inches above the top of the potato.

3. 3

   Cook the potatoes until tender, (neither undercooked or overcooked) check with a long kitchen fork (about 20 minutes).

4. 4

   In a small skillet add the milk, cream, butter, and nutmeg.

5. 5

   Place skillet on the stove and bring to a boil.

6. 6

   Drain the potato, and immediately transfer them in a food mill fitted with a proper grill.

7. 7

   Pass them quickly through the mill helping them to go through with some of the milk mixture.

8. 8

   The texture should be fluffy.

9. 9

   If there is need to add more milk it can be done (depending on the starch).

10. 10

    Reserve in a hot place, covered.

No additional tips available.