Preheat your oven to 200°C (390°F).

Spread a generous layer of coarse salt on a baking tray.

The salt helps absorb excess moisture from the potatoes, resulting in a more concentrated potato flavor.

Wash and thoroughly dry the potatoes.

Place them on the bed of salt and sprinkle more coarse salt over the top.

Bake for 50 to 60 minutes, or until the potatoes are completely tender inside.

Remove the potatoes from the oven and brush off any excess salt.

Important: Work with the potatoes while they are still hot to prevent them from becoming gummy.

Slice each potato in half and scoop out the insides with a spoon.

Pass the potato flesh through a food mill or a fine ricer into a pot.

This ensures a perfectly smooth, lump-free texture.

Place the pot over low heat.

Add the heavy cream (you can substitute with milk, but cream provides a richer finish).

Stir continuously to incorporate.

Season with a small amount of fine salt (be careful, as the potatoes may have absorbed some salt during baking), a pinch of nutmeg, and white pepper.

Add the butter cubes to the mixture.

Continue stirring over low heat until the butter is fully melted and the purée takes on a glossy, dough-like consistency that doesn't stick to the sides of the pot.

For a professional look, you can use a piping bag to create decorative swirls on the plate.

Alternatively, spread a thick layer and use the back of a warm spoon to create a "swoosh" effect.

Serve as a side dish for steak, mushrooms, or roasted vegetables.