I spent a whole year at the Savoy Hotel just preparing vegetables. During that time I probably made about ten gallons of mashed potatoes every day. Eventually I fine-tuned a recipe that most say makes amazing mashed potatoes. The secret is in mashing or ricing so there are no lumps, adding plenty of cream and butter and tasting again and again until the seasoning is just perfect. Don’t skimp on the butter on the top. The look on everyone’s faces as the first person spoons into the potatoes and the melted butter runs into the mash is worth it.
2 pounds red potatoes, peeled and quartered
½ stick (4 tablespoons) unsalted butter
⅓ cup heavy cream
2 teaspoons salt, or more to taste
⅛ teaspoon grated nutmeg
⅛ teaspoon ground white pepper
½ stick (¼ cup) salted butter, melted for decoration (optional)
1 tablespoon finely chopped parsley (optional)
1. Place the potatoes in a large pot, add cold water to about 1 inch above the potatoes, cover, and bring to a boil. Lower the heat to a simmer, and cook until the potatoes are tender when pricked with a fork, about 20 minutes.
2. Drain off the water, and put the potatoes in a pan over low heat for 1 to 2 minutes to dry them thoroughly. Mash the potatoes with a potato masher or pass them through a ricer until there are no lumps. Stir in the butter, heavy cream, salt, nutmeg, and white pepper. Adjust the seasoning and place into a serving dish. Flatten the top and garnish with the melted butter and parsley if desired.
MAKES 6 SERVINGS