Potato puree

As a rule for starchy vegetables, add butter, cream and/or milk at about a third of the total weight: roughly 300 g for one kilo.

Cut the potatoes into quarters of roughly the same size so they cook at the same time.

Start the potatoes in cold water salted at about 12 g per litre, bring to the boil and boil 20 to 25 minutes, depending on size.

Drain and leave the potatoes in the pan, without cooling them, so some water evaporates.

Pass the potatoes through the food mill, turning forward and sometimes back, for a uniform, clump-free puree.

Add the milk a little at a time, then the cream, and finish with melted butter over very low heat.