Peel, wash and dice the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, add the peas after 10 minutes, drain everything through a kitchen sieve and return to the hot saucepan. Add butter (10 g), milk (50 ml), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (2 big pinches) and use a hand blender to make one Puree the creamy mass.