2 pounds russet, Yukon gold, or long white
potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated
nutmeg
Directions
Peel and cut potatoes into 1 1/2-inch-thick slices. Place
in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a
simmer. If using a potato ricer, fill another saucepan with water; place over
low heat. Keep potatoes at a low simmer until a knife slips in and out easily.
Drain potatoes in a colander. Place milk in a small saucepan over medium-high
heat.
If using an electric mixer with paddle attachment, proceed to
Step 4. If using a potato ricer, place a heat-proof bowl or top of a double
boiler over a pan of simmering water. Press hot, drained potatoes through ricer
into bowl.
Stir potatoes with a wooden spoon until smooth, about 1 minute.
Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously.
Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
For the electric-mixer method, transfer hot, drained
potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on
medium-low speed, until most lumps have disappeared, about 1 minute. Add butter;
mix until blended. On low speed, add hot milk in a slow stream, then add pepper,
nutmeg, and salt to taste. Mix to combine
For stiffer mashed potatoes, use only three-fourths cup
milk or cream; for richer potatoes, add another two tablespoons butter.