Photo: John Kernick
Yield
Makes 8 to 10 servings

How to Make It

Place the potatoes in a large saucepan and cover with cold water. Add ½ tablespoon of the salt and bring to a boil. Cook uncovered until tender, about 25 minutes. Drain well. Mash or rice the potatoes in a mixing bowl. Add the butter, milk, whipping cream, white pepper, nutmeg, and the remaining salt. Cover and keep warm in a double boiler until ready to serve.

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