Peel the potatoes, chop them into equally sized large chunks, and put them in a pot covered with cold water.Add salt, bring the water to a boil, then lower the heat and simmer for about 30 minutes or until fork tender.
Drain the potatoes and let cool down for 5 minutes in the sieve. This allows the water vapor to escape, making your mashed potatoes less watery.Next, mash the potatoes in a dutch oven (or large pot).
Add butter and milk at room temperature. Season with salt and grated nutmeg.
Turn the heat to medium and stir with a whisk until the ingredients are well combined, and the mash is hot (about 5 minutes).Taste and adjust for salt. Also, add more milk if you want thinner mashed potatoes.
When you are happy with the consistency and taste, turn the heat off, and add the gratedparmesancheese.
Stir with a whisk for a couple of minutes or until the cheese has fully melted and your mashed potatoes are perfectly creamy.
Transfer onto a serving bowl and optionally serve with a small square of butter on top, finely chopped chives or parsley, and, if you like it, a sprinkle of freshly ground blackpepper.
Alternatively, serve with our delicious mushroom gravy on top.