Twice Baked Mashed Potato
- 6 pounds Idaho potatoes
- Sea salt
- 12 tablespoons butter, cut into small pieces
- 1/2 cup heavy cream
- freshly ground black pepper
- Dash fresh nutmeg
Peel potatoes and cut into 2 inch chunks. Place in a pot of cold water. Salt well and set over high heat. Bring water to a boil, reduce heat and let simmer (a true bubbling simmer) until potatoes are fork tender. They should be soft but not mush. Remove from heat and drain.
Place butter and cream in a large work bowl. Run potatoes through a potato ricer directly into work bowl. The heat of the potatoes will melt butter. Quickly stir potatoes just to mix with butter and cream - work as little as possible so that potatoes do not go starchy. Season well with salt, pepper and a dash of nutmeg. If potatoes are too stiff for your liking - add a bit of milk - or more cream if you dare.
Transfer potatoes into an oven proof baking dish - the more surface area the more golden crust. You can prepare potatoes a day in advance up to this point. Heat oven to 425 about 45 minutes before ready to serve. Bake until potatoes are hot thought out - golden and delicious, about 40 minutes.