Rinse the potatoes and cook in a saucepan in salted water with the caraway seeds until soft.
Strain the potatoes, let them steam briefly and peel them while they are still hot.
Press the still hot potatoes through a potato ricer into a large baking dish.
Heat the cow’s milk in a saucepan, let it quench a little and stir it while still warm into the potato mixture with a wooden spoon or a rubber spatula. Add the butter and brown butter and stir to incorporate.
Season the potato mixture with nutmeg seasoning and salt and mix thoroughly.
To make the mashed potatoes nice and fluffy, it’s best to use a wooden spoon for stirring and yes not the whisk.
If you need to reheat the mashed potatoes, place them in a hot water bath or heat them up in a small saucepan, stirring continuously with a heatproof rubber spatula.
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