Arrange all ingredients for use.
Wash the potatoes and place in a large saucepan.
Pour in enough water to cover. Cover the pan, bring to the boil and cook for about 30 minutes until tender.
Drain the potatoes, allow to cool and peel.
Press the potato through a potato ricer into a bowl.
Pour the milk into a pan and heat gently.
Pour the milk onto the potatoes.
Add the butter in small pieces.
Add about 1/2 tsp. salt.
Grate in some nutmeg.
Mix well until smooth and creamy. Season with salt and nutmeg.
Serve the puree.