5 russet potatoes, peeled and cubed 2 inches
2/3 cup warm milk
8 ounces Taleggio
White pepper, to taste
Freshly grated nutmeg, about ⅛ teaspoon or to taste
Cover potatoes with water and bring to a boil. Add salt and cook to tender, then drain and place back in hot pot to dry. Add potatoes to food mill and grind to mash. Add warm milk. Remove the rind of Taleggio and pull or dice, then add to potatoes and stir to melt and combine. Season with white pepper and nutmeg.