Place the potatoes in a medium bowl, cover them with water and bring to a boil. Cook them until fork tender. Most of the time, I peel them, cut them in pieces, and steam them.

Drain them and peel them.

Cut them in four or six pieces and pass them through a potato ricer and into a medium bowl - or the same pot you cooked them in. If you want them super creamy and velvety, skip the potato ricer and opt for a hand blender.

Cut the butter in small pieces and toss them in together with milk, salt, and nutmeg.

Mix well with a wooden spoon - or the blender - to incorporate everything. Make sure the butter has melted completely, and taste for salt.

Serve hot.