Herbed Mashed Potatoes With Roquefort

• 4 pounds baking potatoes, peeled and halved
• 1 cup milk
• 1/2 cup heavy cream
• 7 ounces unsalted butter (2 sticks less 1 tablespoon)
• 2 to 3 gratings fresh nutmeg
• 1/4 cup mixed fresh herbs (use any combination of parsley, chives, thyme, rosemary or tarragon)
• Salt and freshly ground pepper to taste
• 1/4 pound Roquefort, crumbled into small pieces (see note)

1. Place the potatoes in lightly salted cold water to cover.
2. Boil until their centers can be pierced easily with a knife, about 12 to 15 minutes.
3. Drain the potatoes.
4. In a medium-sized saucepan, scald the milk and cream.
5. Add the butter and continue cooking until the butter melts.
6. Place a ricer over a large saute pan and push the potatoes through the ricer.
7. Place the pan with the potatoes over medium heat and, stirring with a wooden spoon, gradually pour in the scalded milk.
8. Mix until the potatoes are smooth and creamy.
9. Fold in the herbs and seasonings.
10. Serve on warm places and sprinkle with Roquefort cheese.

baking potatoes, milk, heavy cream, butter, nutmeg, herbs, salt

Taken from cooking.nytimes.com/recipes/8543 (may not work)