Isn't this begging to be served with your leg of lamb or baked ham for Easter! It's also great with roasted chicken, grilled steak, or chops. On holidays we don't worry about the heavy cream and lots of butter.
4 pounds russet or Idaho potatoes
1 cup milk
1/2 cup heavy cream
1 3/4 sticks unsalted butter (14 tablespoons)
Salt and freshly ground pepper, to taste
2 or 3 gratings fresh nutmeg
1/4 cup mixed fresh herbs (any combination of parsley, chives, chervil, thyme, rosemary, or tarragon, chopped
8 ounces Roquefort cheese, crumbled
Peel and halve the potatoes and place in a kettle of lightly salted cold water to cover. Bring to a boil and cook until the potatoes are tender, or centers are easily pierced with a knife, about 15 minutes. Drain potatoes, return to the stove to rid the pan of any water left in the bottom. Cover.
In a medium saucepan, scald the milk and cream together over medium heat. Add the butter and continue cooking until the butter is melted. Do not let mixture boil.
Push the potatoes through a ricer held over a large pan; or mash them by hand with a potato masher. Stir the potatoes over medium heat and gradually pour in the scaled milk mixture. Mix until the potatoes are smooth and creamy.
Add the salt and pepper, and nutmeg and fold in the herbs. Serve the potatoes warm sprinkle with the Roquefort cheese.