Fluffy Mashed Potatoes With Variations

• The Potatoes
• 2 pounds Russet Potatoes
• 3/4 cup half and half (or cream or milk)
• 1 teaspoon FRESH grated nutmeg
• 4 tablespoons Best fresh butter (or more) cut into small cubes
• fresh ground white pepper
• fleur du sel
• My favorite flavor combinations

1. Peel potatoes, & cut in to even size chunks & 2" (remember to hold potatoes in water to prevent discoloration)
2. Steam potatoes in steamer, I use chinese basket type steamer. Make sure the water doesn't touch them at all, they should be dry, tender and very so slightly powdery when done
3. Grate nutmeg into milk, warm, do not boil, warm to about baby bottle temperature
4. Puree potatoes using a food mill or ricer. If you don;t have either of these things, and have very strong arms, you can push the potatoes through the bottom of a metal colander with a spatula. Repeat if necessary until smooth
5. Whisk in warm milk in batches, slowly incorporating the liquid
6. Whisk in butter, slowly, as well so it becomes one with the potatoes
7. Season w/ salt & pepper, add more butter if you wish or flavor combos below
8. Substitute Buttermilk for half & half, finish with fresh chopped chives & dill
9. Whisk in 1 cup grated dry jack cheese after adding milk, finish with crumbled bacon & scallions
10. Add tbs (or more ) of wasabi paste or fresh horseradish to milk before warming, add more if needed, wasabi has varying degrees of potency. It should clear your nostrils ever so slightly.
11. Use 1/2 cup milk, afterwars whisk in 3 Tbs room temp marscapone, white truffle paste or white truffle butter and tbs or so grated parmesan + some chopped chive..swoon

potatoes, potatoes, milk, nutmeg, butter, fresh ground white pepper, my favorite flavor

Taken from food52.com/recipes/2959-fluffy-mashed-potatoes-with-variations (may not work)