Preparation

• Bring the water to a boil; add the salt. Add the potatoes, reduce the heat to medium, and cook until the potatoes are tender, about 35 min. Drain immediately.
• If you want to peel the potatoes, do this as soon as they’re cool enough to handle. (Most of the peel will be removed by the food mill.)
• While the potatoes are cooking, heat the olive oil in a small sauté pan over low heat. Add the onion and sauté until translucent and soft, about 10 min.
• Add the sautéed onion to the drained potatoes and grind the vegetables through a food mill using a fine mesh. Slowly add the hot milk to the potatoes, stirring constantly.
• Grind the potatoes through the food mill again, this time using the finest mesh.
• Add the herbs to the potatoes and season to taste with salt, pepper, and nutmeg. Keep warm in a double boiler, uncovered, until served.