Potato puree -- a smooth mashed potatoes perfect for dressing up or serving as is. From GialloZafferano; Italy's most famous food website.The potato puree is a classic recipe and a tasty side dish, widely spread also abroad, which can accompany many dishes, such as roasts, cutlets, scallops, fish... Easy to prepare, it's a dish made of boiled and mashed potatoes enriched with butter and milk, which is very appreciated also by children because of its tastiness and delicacy: just be careful not to exaggerate, because it's quite a caloric dish!Take some potatoes about the same size, not too big (if they are, cut them into half), wash them well under running water (1), and boil them with their peel in salted water (2) for about 40-45 minutes, depending on their dimension. Check if they're cooked by poking them with a fork (3), then drain them. Peel the potatoes while still hot (4-5), then dice them and pass them through a vegetable mill (6) or a potato masher, so that the puree falls into the same saucepan where you've boiled the potatoes. Put the saucepan on a very low heat, just to keep it hot, and, always stirring, add the diced butter (7) and the hot milk little by little (8), until you get a smooth, fluffy and even puree (it shouldn't be watery, so be careful with milk!). Add salt and grate some nutmeg all over (9), stir again, then remove the saucepan from the heat and serve your potato puree immediately.