Instructions: In a saucepan, cook the potatoes in lightly salted water to cover, until tender. Drain well.

Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl. Stir in the butter and warm cream and combine thoroughly. Season to taste with salt, pepper and nutmeg.

Spoon some of the mashed potatoes onto 5 or 6 warmed plates and top with a few of the caramelized onions and chopped parsley. Serve immediately.

This recipe yields 5 to 6 servings.

Comments: If I were to choose my favorite topping for mashed potatoes it would be shaved white truffles. But the fried onions, or if you prefer, leeks, are delicious, adding flavor and texture to the potatoes.

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