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POTATO PUREE

Place the potatoes in a pan and cover with cold water.  Add salt and bring quickly to a boil.  Lower the heat and cook until the point of a sharp knife is easily inserted.  Drain.  Rub the potatoes through the fine mesh of a food mill.  Replace in the pan and over a low heat beat in the butter and the boiling milk.  Taste for seasoning and add a little pepper and some nutmeg (if you like).  When new potatoes are in season, cook them in their skins.  Potatoes must be just cooked to produce a delicate purŽe.
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5 lbs potatoes, peeled, quartered
2 cups milk
2/3 cup unsalted butter
salt, pepper
nutmeg
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20
mn
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15
mn
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Ile-de-France
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Vegetables
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Beaujolais
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