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
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