Potato Parmesan Puree
Ingredients
- 4 pounds Yukon Gold potatoes (about 10 medium potatoes), peeled and cut into 1/2-inch-thick slices
- 3 tablespoons kosher salt, plus more to taste
- 2 cups whole milk
- 1/2 cup unsalted butter (4 ounces), cut into pieces
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 1/8 teaspoon freshly grated nutmeg, plus more to taste
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