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Ingredients
6 to 8 large potatoes, peeled and cut into same-size pieces
6 cloves garlic, crushed
Salt
3 cups milk
6 tablespoons butter
Fine black pepper
Freshly grated nutmeg, to taste
Yield
Serves: 6 to 8 servings
Preparation
Place the potatoes and garlic in a pot, cover with water and bring to a boil. Season with salt and cook until potatoes are fork-tender.
Heat milk and butter in a small pot over medium-low heat.
Place the potatoes in a food mill and mill over the warm pot. Stir in 2 cups of the hot milk and butter; add more milk as needed to desired consistency. Season with salt, pepper and nutmeg to taste.
Rach explains that adding Parmigiano Reggiano rinds to soups and sauces can give them added cheesy flavor, so her hack is to keep them in your freezer.