Ingredients

• 1 Kg yellow-fleshed potatoes
• 280 g milk
• 150 g extra virgin olive oil
• salt
• nutmeg

BOILING AND CRUSHING
Cook steam potatoes in their skins for 45-50 minutes. Peel and mash them, collecting the pulp in a saucepan.

HEAT AND MIX
Bring on low heat and start adding slowly, alternating, oil and milk, mixing vigorously with a wooden spoon. Season with a pinch of salt and nutmeg.

ASSEMBLE AND SIEVE
When the purée begins to be soft and creamy, continue to whisk it with a whisk and finish incorporating the milk and oil.
Pass it sieve, if you want a particularly smooth consistency.

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