Makes About 4 Cups
Total Time: About 25 Minutes

Boil; Drain, Reserving Cooking Water:
2 1/2 lb. russet potatoes, peeled, cut into large chunks
2 T. garlic, minced
2 t. kosher salt

Heat; Mash Potatoes with:
1/2 cup heavy cream
2 T. unsalted butter
Ground nutmeg and cayenne to taste
1/4 – 1/2 cup reserved cooking water

Fold in:
2 T. minced fresh parsley
2 t. fresh lemon zest, minced

Boil potatoes in cold water to cover with garlic and salt in a large heavy saucepan over high heat. Cook until easily pierced with a knife, 10–15 minutes. Drain potatoes and reserve the cooking water for mashing.

Heat cream, butter, and seasonings in a small saucepan over medium-low heat while potatoes cook. Place drained potatoes in a large bowl and add the warm cream mixture. Beat with an electric mixer until smooth, adding reserved potato cooking water as necessary until desired consistency is reached.

Fold parsley and lemon zest into mashed potatoes and serve.