Spring Potato Puree

Directions

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.