Mashed potatoes are an excellent side dish for meat, fish, or vegetarian main courses like lentils! This is the creamy version, intended for true foodies, and it is prepared with cream, and its consistency wins over even the most skeptics and biggest fans of the traditional recipe.
To begin, boil the potatoes. Put them in a large saucepan with cold water and cover them. Cook for 30 to 50 minutes, or until the water reaches boiling point, in a large saucepan over high heat. Remember that times are approximate and will vary depending on the size of the potatoes. As a result, it's a good idea to perform the fork test: if the fork easily enters the potatoes, they're ready. Drain for a few minutes to cool because the potatoes must be peeled while still hot.
After peeling the potatoes, mash them with a potato masher or a fork and place them directly in the cooking pan. Then season with a pinch of salt, ground white pepper, and nutmeg to taste. Meanwhile, heat the cream in a small saucepan.
Place the mash over low heat, and when the cream is hot, pour it inside and whisk until completely absorbed. Then remove from the heat and stir in the butter and Parmesan cheese. Give it one more good stir to combine everything, and your mashed potatoes are ready to eat.