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