- 4 Russet potatoes, peeled and quartered
- 6 ounces Taleggio, trimmed of rind and diced, or Fontina Val d'Aosta, shredded
- 1 cup milk, warmed
- White pepper
- Finely grated nutmeg, to taste, about 1/8 teaspoon
In a large pot, cover the potatoes with water, bring to boil, salt water and cook to tender, then drain and place back in hot pot. Mash with cheese and milk; season.