Wash, peel, and cut the potatoes into evenly sized pieces to ensure uniform cooking.

Do not wash the potatoes after cutting to retain their starch content for a creamier texture.

Place the potatoes in a pan with cold milk.

Cook over very low heat without a lid, monitoring closely to prevent the milk from boiling over.

Check for doneness by inserting a sharp knife through the potatoes; they should be easily pierced.

Shave the parmesan cheese into thin pieces.

Drain the potatoes, reserving the hot milk.

Mash the potatoes immediately through a potato ricer or hand-held food mill to avoid a gluey texture.

Transfer the mashed potatoes to a heatproof bowl or pan away from direct heat.

Vigorously stir in the olive oil with a wooden spoon to emulsify.

Gradually add the hot milk in a stream, stirring continuously until the desired consistency is achieved.

Season with salt, freshly ground white pepper, grated parmesan cheese, and a pinch of freshly grated nutmeg.

Keep warm in a bain-marie to maintain temperature without scorching.

Serve immediately, drizzled with olive oil and a sprinkle of grated nutmeg.