Silky Creamy Mashed Potatoes with Nutmeg
·Prep the potatoes
Wash the red potatoes thoroughly and peel them. Cut them into small, evenly sized pieces and rinse them again under water to remove excess starch from the surface.
Boil the potatoes
Put the potato pieces in a pot and cover with clean, cold water so they're fully submerged. Add salt, cover with a lid, and cook over medium heat until tender.
Drain and dry off
The potatoes should be soft but not falling apart into mush. Drain off every last drop of water. Put the pot with the potatoes back on the switched-off but still-hot burner so any leftover moisture can evaporate.
Whip the potatoes
Transfer the hot potatoes to the bowl of a stand mixer. Use the paddle (flat beater) attachment, which breaks the potatoes down beautifully without turning them gluey like a regular whisk would. Mix briefly on a low speed.
Add the butter
Add softened butter, cut into cubes, to the mashed potatoes. Mix again briefly and gently until the butter is fully combined with the potatoes into a smooth, fragrant mixture.
Smooth it out with cream
Grate in some nutmeg. Add salt and pepper. Pour in the warm milk and mix briefly. Then add the rich 45% cream and mix again. Finally, pour in the warm 33% cream.
Final seasoning
Season with more salt to taste and serve immediately. Give it one last quick, brisk mix so the flavours come together. Be careful not to overmix, or the mash will lose its fluffiness and turn heavy.