Served with poached eggs, this puree combines a creamy base with a barely open yolk that acts as a smooth sauce when broken down. The eggs are cooked with a little vinegar so that the whites are firm without being dry. Perfect for a different brunch, a light lunch, or a simple dinner that shows off classic techniques without getting complicated.
Boil the potatoes, with their skins on, in cold salted water until cooked through (about 25-30 minutes).
Strain the potatoes and mash them while hot until you get a smooth puree. Add butter and mix until melted.
Add the warmed milk little by little and mix until you have a creamy, thick puree, adjusting the amount. Season with salt, pepper, and nutmeg if desired. Turn off the heat and keep warm.
Heat water in a large pot to just boiling. Reduce the heat so that there are no strong bubbles even if it is very hot. Add vinegar and a pinch of salt.
Crack the eggs into a small bowl. Create a gentle swirl in the water with a spoon and slide the egg into the center. Simmer for 3 to 4 minutes, until the whites are set and the yolks are still soft.
Remove the eggs with a slotted spoon and place on a plate lined with absorbent paper. Repeat this process with the remaining eggs.
Pour the puree onto each plate, make a small hole in the center and place the poached egg there. Just before serving, carefully open the yolk to prevent it from spilling onto the puree.
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