Ingredients:

  • 2 lbs (900g) Russet or Yukon Gold potatoes, peeled and quartered
  • 1 tsp (5g) salt, plus more to taste
  • ½ cup (120ml) heavy cream, warmed
  • 6 tbsp (85g) unsalted butter, softened
  • ¼ tsp freshly grated nutmeg
  • Freshly ground black pepper, to taste
  • Optional: 2 cloves garlic, minced
  • Optional: 2 tbsp chopped chives, for garnish

Instructions:

  1. Peel, quarter, and rinse the potatoes.
  2. Place potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Reduce heat and simmer until fork-tender.
  3. Drain the potatoes thoroughly in a colander. Let them steam dry for a minute or two.
  4. Using a potato ricer or masher, process the potatoes while they are still hot. If using a ricer, rice directly back into the pot.
  5. Gradually add the warmed cream and softened butter to the potatoes. Stir gently until combined and creamy. Use a hand mixer if you want it really smooth, but be careful not to overmix.
  6. Stir in the nutmeg, salt, and pepper to taste. If using garlic, stir it in now. Garnish with chives, if desired, and serve immediately.