| 1. |
Place the potatoes (with skin on) in cold water. Salt the water generously. |
| 2. |
Simmer and cook for 20 to 30 minutes. |
| 3. |
Test doneness of the potatoes with a small knife; it should pierce easily. |
| 4. |
When the potatoes are cooked, remove from water and allow to cool until cold to the touch. |
| 5. |
Skin the potatoes. |
| 6. |
Put potatoes in a pot and mash with a fork or potato masher. |
| 7. |
In a separate sauce pot, pour in half of the milk and half of the cream, warm it up
(note: do not boil). |
| 8. |
Put mashed potatoes in a pan and, under low fire, gradually add in the remaining milk and cream. Mix until well blended. |
| 9. |
Once the consistency is correct, add in cold butter a little at time and mix well
(note: do not use a whisk). |
| 10. |
Add in nutmeg and season according to taste. |
