Creamy Mashed Potatoes

2 lbs. Yukon Gold potatoes

1 lb. Idaho potatoes (or a little less)

1 c. heavy cream

½ lb. butter

1 pinch of nutmeg

Salt and pepper to taste

Peel and cook potatoes together, strain, spread onto sheet pan. Place in 325° oven for 10 minutes until just brown, not overcooked. Whip in a mixer until fully incorporated, adding butter and cream about halfway through. Season with salt, pepper, and nutmeg.

(Makes 8-12 servings)

Executive chef Jeremy Lycan, Niche Restaurant, Geneva