• 8 potato, peeled and cut into 1-0/1 inch slices
• 1/4 cup unsalted butter
• 1/2 cup milk
• 1/2 tsp. ground nutmeg
• 1/4 cup grated Parmesan cheese
• 1/8 tsp. paprika

Place potatoes in a heavy saucepan. Cover with cold water and salt to taste. Bring to a boil over high heat. Reduce heat to medium low. Partially cover pan and simmer 12-15 minutes until tender. Drain potatoes. Add next 3 ingredients and salt and pepper to taste. Whip with an electric mixer until smooth. Chill in refrigerator at least 3 hours or overnight. Preheat oven to 350° F. Grease an ovenproof casserole dish. Pass whipped potatoes through a ricer, piling into a peak. Sprinkle with grated Parmesan and paprika. Bake about 45 minutes or until top is light brown and crusty.