At a glance
You're ditching that rubbery, gluey mash from your school days and making something silky and luxurious instead. The secret is using a stand mixer's paddle attachment to gently blend hot potatoes with butter and cream (no whisking needed!), plus a warming hit of nutmeg that makes this buttery comfort food shine. It all comes together in about 42 minutes, with the trickiest part being not to overmix at the end so you keep that cloud-like fluffiness.
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Prepping the potatoes
Wash the red potatoes thoroughly and peel them. Cut them into smaller, roughly even-sized pieces and rinse them again under water to remove the excess surface starch.
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Boiling 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 soft.
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Draining and drying out
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 turned-off but still hot burner so any remaining moisture can evaporate.
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