Peel and cut the potatoes into even cubes for even cooking.
Place the potatoes in a large saucepan and cover with milk. Add a pinch of salt.
Bring to a boil over low heat, then simmer for 20-25 minutes until the potatoes are completely tender. Stir occasionally to prevent the milk from sticking.
When the potatoes are ready, drain them lightly but keep a little of the cooking milk.
Mash the potatoes with a potato masher or a fork directly in the saucepan.
Add the butter and a little of the hot cooking milk (enough to obtain the desired consistency).
Season with salt, add nutmeg and pepper if desired, and mix well until smooth.
If you like, you can add 2-3 tablespoons of grated Parmesan cheese for extra flavor.
Serving and Storage Tips:
Serve hot with stew, meatballs, or simply with a drizzle of oil and some fresh herbs.
For a gourmet touch: add a drizzle of truffle oil or a few flakes of flavored butter just before serving.
Storage: Keeps refrigerated for 2 days in an airtight container. To reheat, add a splash of milk and heat over low heat or in the microwave, stirring frequently.
Variants:
