Rinse the potatoes (if necessary brush first) and place in a pot. Just cover with water, bring to a boil and cover the pot. Reduce the heat and let cook until tender, about 30 minutes.
Drain and peel while still hot. Press through a ricer into a bowl. Boil the milk in a small saucepan and remove from the heat. For mashed potatoes, add the butter in pieces, season with salt and nutmeg and stir with a wooden spoon. Gradually incorporate the hot milk, stirring to produce a loose-creamy puree. Serve hot.