Into a 3 quart saucepan, peel potatoes and cut in quarters until you fill the pan to halfway. Cover with water to a depth of 1-2 inches, add a teaspoon of salt, and boil until done (about 30 minutes for small chunks, 45 minutes for large chunks). Drain potatoes, put in mixer and whip. Add 1/4 cup of cream, 1/4 cup of milk, and 2 tablespoons of butter or margarine. Grate fresh nutmeg into potatoes (about 1/4 teaspoon) and add a tablesppon of sugar. Whip well. Add more milk or cream if potatoes are too thick and more salt if desired. Serve hot and top with a pat of butter.
For something a bit different, peel 4-8 clove of garlic (depending on your taste), dab with butter, and wrap in aluminum foil. Roast in a 350 degree oven for 20 minutes until soft and lightly browned. Add these to the potatoes when you are whipping them for roasted garlic mashed potatoes.