Ligurian mashed potatoes

Directions

1. Boil the whole apples for 30 to 40 minutes in water, starting with cold or lukewarm water. ⏱ 40 min
2. Peel them while they are still hot (using a dishcloth) and mash them with a potato masher as you go. ≈ 8 min
3. Heat the oil in a medium saucepan (no more than 70-80 °C; it should not be frying). ⏱ ≈ 20 min
4. Add the puree and mix with a wooden spoon until it forms a ball. ≈ 10 min
5. Reduce the heat to a minimum and pour in a little milk, first at the bottom to warm it up, then mixing vigorously. ≈ 3 min
6. Gradually add the milk, a little at a time, until the puree becomes almost fluid, keeping a glass of milk aside to adjust the consistency until it begins to simmer. ⏱ ≈ 10 min
7. Season with salt, add the nutmeg and pepper, and taste. ≈ 2 min
8. Stop stirring when the puree has incorporated enough air to make a dull sound when you scrape the spoon, and serve immediately. ≈ 2 min