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Mashed Potatoes

Peel, wash and drain nicely six rather small, sound potatoes; cut them into quarters, place in a pan, cover with water and boil for thirty-five minutes; drain well and press them through a puree sieve into an enamelled pan. Season with a teaspoon salt, one saltspoon white pepper and one saltspoon grated nutmeg; add one tablespoon butter and a gill and a half hot milk. Mix well with the wooden spoon, while gently heating for five minutes. Turn into a hot vegetable dish, pass the blade of a table knife over the surface to give a delicate appearance and serve.