1999 MASHED POTATOES

3 pounds russet potatoes, peeled, cut into 1-inch pieces
1/2 cup whole milk
1/2 cup half and half
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground nutmeg, optional
1/4 teaspoon ground black pepper

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to the pot. Stir over medium heat until exces moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half. 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth. Taste for seasoning. Butter 8-inch square baking dish or casserole. Spread potatoes in casserole. Dot with remaining 1 tablespoon butter.

Can be prepared one day ahead; cover and refrigerate.

Preheat oven to 400 degrees. Bake potatoes uncovered until heated through, about 35 minutes, or up to 45 minutes if refrigerated.

Makes 8 servings.

VARIATION: Cookbook author Jim Fobel, in Bon Appetit, suggests a variation with sun-dried tomatoes: Place 1/2 cup chopped sun-dried tomatoes (about 2 oz., not packed in oil) in a small bowl. Cover with hot water and let stand until softened, about 5 minutes. Drain. Mix tomatoes with 1/4 cup parmesan cheese and 2 tablespoons olive oil.

Spread half the mashed potatoes in casserole, top with tomato mixture, top with remaining potatoes, sprinkle with 1/4 cup parmesan cheese and dot with 1 tablespoon butter. Bake as directed.

— From Bon Appetit