Prep the Potatoes: Peel the potatoes and chop them into evenly-sized chunks, about 4-5cm wide. This ensures they all cook at the same rate. Place them in a large saucepan and cover with cold, salted water – the water should come about 2-3cm above the potatoes.

Boil Until Tender: Bring the water to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes, or until the potatoes are completely tender. You should be able to pierce them with a knife with absolutely no resistance.

Drain and Steam-Dry: Once cooked, drain the potatoes thoroughly in a colander. Return the empty saucepan to the low heat for a moment to evaporate any remaining water. Then, tip the potatoes back into the dry pan and let them sit off the heat for 2-3 minutes to steam-dry. This step is crucial for removing excess moisture.

Warm the Dairy: While the potatoes are cooking, combine the double cream, milk, and cubed butter in a small saucepan. Heat gently over a low heat until the butter has melted and the mixture is warm. Do not let it boil.

Rice the Potatoes: Set a potato ricer over a large bowl or back in the cooking pan. Working in batches, pass the hot, dry potatoes through the ricer. What works best for me is doing this directly into the warm pan I cooked them in to retain heat. If you don't have a ricer, you can use a masher, but be careful not to overwork them.

Combine and Mix: Pour about three-quarters of the warm dairy mixture into the riced potatoes. Use a wooden spoon or spatula to gently fold and beat the liquid into the potatoes until it's absorbed. Add the remaining liquid and continue to mix until the mash is smooth and creamy.

Season to Perfection: Season the mash with the fine sea salt, white pepper, and a few fresh gratings of nutmeg. Taste and adjust the seasoning if necessary. I find that white pepper is great here as it doesn’t add black flecks to the pristine white mash.

Serve Immediately: For the best experience, serve the mashed potatoes immediately while they are hot and fluffy, perhaps with an extra knob of butter on top to melt into a golden pool.