8 medium to large Russet potatoes, scrubbed and dried

Baking tools

Olive oil

Kosher salt

6 tbsp unsalted butter (about 85g), cut into small chunks

¾–1 tsp kosher salt

½ tsp white pepper (or black pepper)

¼ tsp nutmeg

⅓–½ cup milk (adjust to texture)

⅔ cup shredded cheddar cheese (plus more for topping)

3–4 tbsp parmesan cheese (optional)

Chives or parsley, chopped (for garnish)

Chili flakes (optional)

Instructions:

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