Cook the potatoes with their peel in sufficient water, drain, then peel and cut in half lengthways. Heat the butter in a wide saucepan and fry the potato halves on the cut surface until light brown, then turn and brown lightly on all sides. You should get a light, by no means hard, crust.
Then add the hot milk. If you are not afraid of calories, you can use cream instead of milk. Be careful when adding the milk: the puree should be bound, but fairly dry. So don`t add too much liquid if the potatoes are not really floury!
Finally process everything into a pulp with a fork or a potato masher, salt to taste and season with nutmeg if necessary. If you like it, you can finally stir in some grated Emmentaler, this gives it an additional taste.
The trick is to sear the potatoes in butter: the frying flavors make the puree taste hearty and spicy and the crust pieces turn a nice yellowish color.
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