The quantity of milk defines the final consistency of pureed potato which, in turn, depends on personal taste and how we plan to use it.

If, for example, we plan to use to as an accompaniment for a fish fillet, it is better to opt for a more velvety and thin consistency of pureed potato.

If we plan to use it as an accompaniment for a braised meat with a rich sauce, it is better to prepare a thick pureed potato which will absorb the sauce better.