Ingredients :

• Starchy potatoes — Russet or Bintje are what you need here. Charlotte, baby potatoes, or waxy varieties in general? Forget them for this recipe. Their low starch content means they don’t absorb fats well and result in a gluey, rubbery texture. A starchy potato crumbles under a fork—that’s exactly what you’re looking for.
• Butter — Don’t skimp on the quantity. 40g is the minimum, but your grandmother probably used twice that. Use a good quality unsalted butter—budget butter has a smell that comes through during cooking and is unforgiving in such a simple dish.
• Warm whole milk — The important word is warm. Pouring cold milk onto hot potatoes cools the mass and activates the starch the wrong way. The result: sticky mash. Heat your milk in a small saucepan or for 90 seconds in the microwave before incorporating it—it’s the absolute rule.
• Whole fresh nutmeg — Buy a whole nutmeg nut and a dedicated small grater. Pre-ground nutmeg that’s been sitting in a box since 2019 has no flavour left. Freshly grated, it releases an almost sweet aromatic warmth that completely transforms the perception of the dish. It’s the secret no one guesses.