Mashed Potatoes - Original French Recipe

Peel potatoes, cut into quarters, put in a saucepan, add water, salt, bring to a boil and cook for 20-25 minutes until boiled.

While the potatoes are cooking, put the butter in a warm place to warm up, boil the milk.

Remove the potatoes with a slotted spoon, put in a bowl and quickly, while hot, crush until smooth.

Put the crushed potatoes in a saucepan, put on fire for a few seconds and dry a little, stirring occasionally.

Remove the saucepan from the heat, grate a little nutmeg into it and add butter and milk in portions, stirring everything well until smooth.

Beat the puree lightly with a whisk. Puree is ready!

Before removing the potatoes from the pan, beat one protein to a thick foam so that it is already ready at hand.

Introduce the protein into the puree, stirring it with a spoon, at the very end of cooking and then beat with a mixer at a slow speed for 10-15 seconds.