Buttery Mashed Potatoes

• 1 kg/2.2 pounds potatoes, scrubbed and unpeeled
• 80 g/3 oz salted butter
• 3/4 cup/200 ml cream 20% fat, or half-and-half

salt

• 1/4 tsp grated nutmeg
• 1/2 freshly ground black pepper

freshly chopped parsley, for serving, optional

1. Place the unpeeled potatoes in a large pot and add hot water, about 5 cm/2 inch above the potatoes. Add 2 tablespoons salt. Cover and bring to a boil over medium-high heat, then reduce heat to a simmer. Cook about 30 minutes, until potatoes are very soft or until knife-tender when testing for doneness.
2. In the meantime, (just before the potatoes are ready) add cream to a sauce pan, heat without bringing the cream to a boil. Add butter, stir until butter is melted, remove from heat.
3. When the potatoes are ready, drain them well. Remove from pot. Peel the potatoes by picking each one up with a fork and peel with a paring knife. Return the potatoes to the pot, and start mashing.
4. Add cream with butter, black pepper, nutmeg and 1 teaspoon salt. Mash until combined and the cream is absorbed. The potatoes will turn into a creamy mixture. Taste and adjust salt, if needed.
5. Transfer to a serving bowl and serve garnished with chopped parsley. Eat!