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  • 6 to 8 large potatoes, peeled and cut into same-size pieces
  • 6 cloves garlic, crushed
  • Salt
  • 3 cups milk
  • 6 tablespoons butter
  • 1 cup Parmigiano-Reggiano, grated
  • Fine white pepper
  • Freshly grated nutmeg, to taste


Serves: 6 to 8 servings


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 them over the warm pot. Stir in 2 cups of the hot milk, the butter and cheese; add more milk as needed to reach desired consistency. Season with salt, pepper and nutmeg to taste.