The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

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.