Mashed Potatoes

• 4 pounds russet, Yukon gold, or long white potatoes
• 2 teaspoons coarse salt, plus more to taste
• 1 1/2 cups milk or cream
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly grated nutmeg

1. STEP 1
2. Peel potatoes, and cut into 1/2-inch-thick slices. Place in a medium stockpot, and cover with cold water. Add 2 tablespoons salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until tender when pierced with the tip of a knife, about 20 minutes. Drain.
3. STEP 2
4. While potatoes are cooking, place milk in a small saucepan over medium-high heat just until it comes to a simmer. Reduce heat to low, and keep warm. Place a heatproof bowl over a pan of simmering water. Press hot, drained potatoes through a ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
5. STEP 3
6. Stir in butter until completely melted and well incorporated. Slowly pour in hot milk, stirring continuously. Add pepper, nutmeg, and salt; stir to combine. Taste, and adjust for seasoning. Serve immediately.

russet, coarse salt, milk, unsalted butter, freshly ground black pepper, nutmeg

Taken from www.epicurious.com/recipes/member/views/mashed-potatoes-52918611 (may not work)