• 4 Russet potatoes, peeled and quartered
  • Salt
  • 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 ⅛ teaspoon


Serves: 4


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.