Peel and quarter the potatoes and cook in salted boiling water. Briefly bring the milk to the boil with 2 tablespoons of olive oil, season with salt, pepper and nutmeg. Drain the potatoes and mash them finely. Pour in the hot olive oil milk, add 40g ricotta and stir well. Drizzle with 1 tablespoon of olive oil and sprinkle with 10g of ricotta and pepper. Tastes good with pan-fried or grilled meat.
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