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3 pounds red skin potatoes, well washed, dark spots cut out and cut into 2 inch chunks 6 quarts spring water, not chlorinated tap water as it really affects the taste 3 tablespoons kosher salt ½ pound unsalted butter 1 tablespoon fresh peeled and chopped garlic 1 teaspoon ground nutmeg 1 teaspoon ground white pepper salt to taste 1 cup heavy cream 1 cup light cream milk as needed, to lighten the mashed potatoes if you want them to be less stiff 2 tablespoons unsalted butter for the top |
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While draining melt the 1/2 cup butter with the garlic over low heat. Don't let he garlic brown. Return the potatoes to the pot and add the butter mixture, cream and seasonings. Mash as you would regular mashed potatoes. You want the mixture to have some lumps and of course the skins. If you like them softer, just add some milk and then smooth off the top and scrape down the sides of the pot. Place 2 tablespoons of butter in top and let it melt. Turn the heat to low and let mixture re-warm covered for 3-4 minutes. |
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