Homemade mashed potatoes

1. Choose potatoes with a mealy texture, such as russett potatoes. Brush to remove dirt, peel and cut into large pieces.

2. Rinse to remove the starch. Bake for 25 minutes in cold water with 1 tablespoon of coarse salt. Drain and dry.

3. Mash the potatoes with the potato masher and add the hot milk, cold butter into pieces, sea salt, crushed pepper, grated nutmeg. Serve immediately.

Our tip: add grated truffle and replace butter and milk by olive oil, along with black olive tapenade or seaweed tartare.

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