½ kg of potatoes Galician Kennebec (Ratte in the original recipe)
125 grams of butter cold cut into cubes
3 º cl whole milk
Sal
white pepper (not in original recipe)
Wash the potatoes and put to boil in a saucepan covered with cold water to cover not more than 2 cm. The water we salar at 10 grams of salt per liter of water.
The boil gently for 20 to 30 minutes until they let pass without difficulty by the blade of a knife.
The drain and pelaremos while hot. Then the pass through the food mill with the fine grid to a large saucepan. We will put the pan to low heat and stir in the spirit for 4 or 5 minutes for the mash is losing moisture. Now we will incorporate the diced butter gradually. It is necessary to stir vigorously the puree so that it becomes smooth and creamy.
finished adding mashed the boiling milk and stirring continuously with energy to be absorbed completely. At this point we can add the white pepper ..
To make it even thinner and light can pass through a sieve.
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