Cut the potatoes into pieces and boil in water until tender.
In a different pot, heat the milk.
Add the olive oil and drained potatoes. Season with salt & pepper and mash well. Add nutmeg to taste.
» The Heura Confit
Soak the sultanas in a glass of Port for about 10 min. Drain.
Pour the Port into a saucepan over high heat for 2 min. to evaporate the alcohol.
Add the stock and cook until reduced by half. If necessary, thicken the sauce by adding 1 tablespoon of cornstarch dissolved in water. Bring to a boil.
Add the sultanas to the sauce. Season with salt and pepper to taste.
Sauté Heura for 5 min over medium heat, until golden.
Serve Heura with 2 to 3 spoonfuls of port reduction and mashed potatoes on the side. Garnish with sultanas and pine nuts.