Paso a paso

1. Peel the potatoes and place in cold water. Bring the water to a boil and cook the potatoes 35 minutes until fork tender.

2. Drain the potatoes and transfer to the bowl of a Stand Mixer fitted with Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater).

3. Add the salt, black pepper and nutmeg and mix on speed 2 until the potatoes have broken down.

4. Add the butter and pour in the buttermilk. Mix until the butter and buttermilk are incorporated and the mashed potatoes look smooth. Don't overmix or the potatoes will become gluey.

5. Optional: top off with breadcrumbs toasted in butter and fresh herbs of your choice.