2 1/2 pounds baking potatoes, peeled and cut into same size chunks
Salt
8 tablespoons unsalted butter, cut into small pieces, at room temperature
1/2 cup heavy cream, brought to a boil
1/2 cup pureed Roasted Whole Garlic
Freshly ground white pepper
Freshly grated nutmeg
1 tablespoon chopped fresh parsley, for garnish
1. In a saucepan, cook the potatoes and raw garlic in lightly salted water to cover, until tender. Drain well.
2. Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl.
3. In a small saucepan, heat butter and cream until butter has melted. Add salt, pepper and nutmeg.
pic from 2008 Chef Spotlight Dinner (eek!)