Ingredients:4 to 6 medium Yukon Gold or Russet potatoes
1/2 to 3/4 cup butter
1/4 to 1/2 cup heavy cream
1/4 tsp. freshly grated nutmeg
1 to 2 tsp. salt
White pepper to taste
1 cup grated cheddar cheese
Preparation:
Scrub potatoes well and prick with a fork several times to keep potatoes from exploding. Rub skins with butter then salt and pepper all over. Bake potatoes at 350˚ until soft about 1 to 1 1/2 hours. Remove from oven.
Cut potatoes in half and scoop out insides leaving enough potato inside the skin that the sides will hold up. Place potato pulp in mixing bowl. Add 1/2 cup butter,1/2 cup grated cheese, nutmeg, and 1 teaspoon salt. Beat potatoes until smooth. Add more butter and cream for flavor and consistency. The potatoes should be smooth but not runny. Adjust flavors with salt and pepper.
Spoon potato purée into shells. Top with remaining cheese. Potatoes may be made a day ahead up to this point. Bake at 350˚ for 20 to 30 minutes or until potatoes are hot inside and the cheese on top is bubbling.
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