about 350 g peeled almond potatoes or other floury or semi-floury potato variety
about 100 - 150 ml whole milk
about 50 g butter
salt to taste

Note: the quantities given above are approximate. The consistency of the puree depends mainly on the potato variety used. Start with a smaller amount of milk and butter than that stated above, adding more of them gradually, until the puree is of suitable consistency and flavour.

Place the whole, peeled potatoes in a saucepan and cover with cold water. The water should cover the potatoes by no more than about one centimetre. Add some salt, close the pan with lid and bring the water to the boil.

Lower the heat and let the potatoes simmer until just done, not mushy. If using almond potatoes, notice that they cook much quicker than other potato varieties.

To quicken the cooking process the potatoes may be cut in smaller pieces or cubes, only this way they absorb more cooking water which may result in a less flavourful or watery puree. If cooking the potatoes this way, add the pieces in boiling salted water, lower the heat, cover with lid and simmer until done.

When the potatoes are just done, drain the cooking water from the pan and return it to the warm stove, uncovered. Let all the excess moisture evaporate from the potatoes, shaking the pan delicately every now and then. Roughly cut whole potatoes in smaller pieces or cubes while still in the pan.

Heat some milk in another pan, add a lump of butter and let it melt. Puree the potato pieces straight into the pan, using a food mill or a potato ricer, or push the potatoes through a fine sieve using a large spoon (works well with small quantities). Never use an electric mixer, hand blender, or even a hand-held whisk to mash or mix the potatoes, unless you are actually aiming to produce inedible "potato glue" :-) Potato pounders or mashers must also never be used, as they will result in uneven, disgustingly lumpy mash.

Stir the mixture with a large spoon into a smooth puree, adding more milk and/or butter if necessary. Season with a pinch of salt. Serve immediately.

Recipe source: family recipe.