Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        baking potatoes -- peeled and cut into
                        -- chunks
                        salt
   8      tablespoons   unsalted butter -- cut into small
                        -- pieces at room temp
     1/2  cup           heavy cream -- brought to a boil
                        freshly ground white pepper
                        freshly grated nutmeg
                        vegetable oil
     1/2  pound         onions -- cut into thinly
                        -- sliced rings
                        all-purpose flour

Preparation:

In a saucepan, cook the potatoes in lightly salted water until tender. Drain well. Mash the potatoes through a food mill into a stainless steel bowl. Stir in the butter and warm cream and combine thoroughly. Season to taste with salt, pepper, and nutmeg. Set over simmering water to keep warm. Meanwhile, in a deep-fat fryer or a deep, heavy saucepan, heat about 3 inches of oil. Dust the onion rings with flour and carefully drop into the heated oil. Cook until golden. Remove with a slotted spoon and drain on a clean towel. Season lightly with salt. Spoon some of the mashed potatoes onto 5 or 6 warmed plates and top with a few of the browned onions. Serve immediately.