Ingredients:

  • 3 lbs Starchy Potatoes (e.g., Russet or Maris Piper), peeled and uniformly cut into 1-inch chunks
  • Kosher Salt (1 tablespoon, plus more for boiling)
  • 8 tablespoons (1 stick) Unsalted Butter, cut into cold cubes
  • 1/2 cup Heavy Cream (or Double Cream), warmed slightly
  • 1/4 cup Whole Milk, warmed slightly
  • 1/4 teaspoon White Pepper
  • Pinch of freshly grated Nutmeg (optional)

Instructions:

  1. Prep Potatoes: Peel and chop the potatoes into evenly sized 1-inch pieces. Rinse briefly under cold water.
  2. Boil: Place potatoes in the large pot. Cover with cold water by about 1 inch. Add 1 tablespoon of Kosher Salt. Bring rapidly to a boil, then reduce heat to maintain a steady, gentle simmer.
  3. Cook Potatoes: Cook until potatoes are completely tender and easily pierced with a fork (about 18–20 minutes). They should feel like they are about to fall apart.
  4. Dry Potatoes (The Secret Step!): Drain the potatoes thoroughly in the colander. Return the drained potatoes to the hot, empty pot set over low heat for 1–2 minutes, shaking gently to evaporate surface moisture.
  5. Warm Dairy: Gently warm the cream and milk in a small saucepan until steamy but not boiling. Keep warm.
  6. Rice/Mill: Pass the hot, dry potatoes immediately through a potato ricer or food mill into a large bowl.
  7. Incorporate Butter: Add the cold butter cubes to the riced potatoes. Gently fold them in using a sturdy wooden spoon or spatula until they are almost completely melted and incorporated.
  8. Add Liquid: Gradually pour in the warm cream and milk mixture, folding gently after each addition until you achieve your desired creamy consistency. Avoid over-mixing.
  9. Season & Finish: Stir in the white pepper and a pinch of nutmeg (if using). Taste and add additional salt as needed. Serve immediately while piping hot.