Presented by: Hana Jindrova, from Seattle

serves 4

Ingredients

• 2 medium baking potatoes, cubed
• 4 medium Yukon gold potatoes, cubed
• 1 egg
• 1/2 cup (or more) heavy cream
• 1 tablespoon butter
• salt to taste

Optional Ingredients

• freshly ground black pepper
• pressed garlic
• nutmeg
• chives, finely chopped

Preparation

Boil cubed potatoes in salty water. Drain the potatoes by having the lid on the pot and leaving a little slit. Do it repeatedly to remove all the condensed water and lift the lid to let the steam out.

Mash the potatoes with hand mixer for a few moments. While the potatoes are still very hot mix in quickly the raw egg. Do not worry about salmonella, if you do it fast enough the egg will get cooked. Finish mixing. Add heavy whipping cream to the desired density. Add a little butter, salt, and whatever optional ingredients you choose. If desired, serve with finely chopped chives on top.