1 kg potatoes scrubbed and peeled
80g Arla butter
150 ml Arla cream
A scant pinch of nutmeg
Freshly ground pepper
Scrub the potatoes clean and peel. Drop in a large pot of cold water.
Bring to a boil over high heat and add salt. Turn heat to medium and cook potatoes for 40-45 min. Test for doneness by inserting a small knife into the flesh of one potato.
Transfer into a colander and drain. Let stand for 5 min until all moisture from the cooking process has evaporated. Return potatoes to their pot. Add the butter and a small amount of the cream. Using a metallic or old wooden potato masher, begin pressing down on the potatoes in batches, gradually adding the remaining cream.
Season to taste with salt, freshly ground pepper, and the scant pinch of nutmeg. Your mashed potatoes are now ready to play the part of side dish to your entrées.