Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Spread salt on a baking tray and place potatoes on top. Roast for 1 1/2 hours or until the potatoes are tender.
• 3.
  Meanwhile, place milk in a saucepan over medium heat and bring to just below boiling point. Remove from the heat and keep warm.
• 4.
  Halve the hot potatoes, then hold in a clean tea towel and scoop out the flesh, discarding skins. Pass the potato through a potato ricer or mash well in a clean saucepan. Add half the warm milk and beat over low heat to combine. Add the butter, a little at a time, beating constantly until glossy. Add enough remaining milk to the mash to form a soft puree, then add nutmeg, season and serve.