4 russet potatoes, peeled and cut into 1 inch pieces
2 Yukon gold potatoes, peeled and cut into 1 inch pieces
1 t salt
1 C room temperature or warm milk
½ C cream, room temperature or warm
4 T butter
A couple of pinches of freshly grated nutmeg
Salt and pepper to taste
Place the potatoes in a large pot and cover with cold water. Add the teaspoon of salt and bring the pot to a boil. Boil until the potatoes are soft, about 10 minutes. Drain the potatoes and return the potatoes to the cooking pot. Place the pot over a low heat and cook about 3-5 minutes to thoroughly dry the potatoes. If possible using a potato ricer, rice the potatoes, if you don’t have a ricer you can mash them, but a ricer will give you a much smoother finished product. Once riced or mashed add all the remaining ingredients and either whisk or stir vigorously with a wooden spoon until the potatoes are smooth and fluffy.
Serves 6-8
