Instructions: Place the potatoes and onions in a large saucepan with 1 teaspoon of salt. Add water to cover and bring to a boil over high heat. Reduce heat to medium and boil for 12 to 15 minutes, until potatoes are tender. Drain thoroughly, return the potatoes to the pan and set aside for 5 minutes to let the water evaporate. Mash the potatoes and onions with an electric mixer.

Warm the milk in a medium saucepan over moderate heat. Add the butter and let it melt. Add the remaining 1/2 teaspoon salt. Pour the milk mixture over the potatoes, a little bit at a time, mixing constantly. Add the nutmeg and cheese and continue mixing until well blended and smooth. The potatoes may be kept warm for up to 1 hour in a 300-degree oven until ready to serve.

Variation: Leftover potatoes make excellent potato pancakes. Combine 2 cups of potatoes, 1/2 cup onion (chopped and sautaed), 1 egg and 2 tablespoons flour. Pat out potato pancakes and fry in non-stick frying pan.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.