Step 1

Scrub, peel and cut the potatoes into bite-size cubes.

Step 2

Add the potatoes to a large pot of cold water over medium-high heat. Make sure they are fully submerged by at least an inch, and bring the water to a boil. Reduce the heat to medium-low, add one teaspoon of salt and cook uncovered at a simmer until they are tender all the way through when pierced with a fork.

Step 3

The cooking time will be between eight and twelve minutes, but the time will vary depending on the size of the cubes. Drain them in a colander and set them aside when they are done.

Step 4

While the potatoes cook, make a roux by adding butter to a medium-size skillet over medium heat. When the butter melts, sprinkle the flour over the top and whisk until the mixture is smooth. Cook for about two minutes, and slowly add the milk while continuing to whisk.

Step 5

Continue whisking the sauce until it thickens, which should take two or three minutes.

Step 6

Remove the skillet from the heat and add the heavy cream, half of a teaspoon of salt, lemon juice, white or black pepper, and a pinch of nutmeg. Whisk to combine.

Step 7

Pour the cream sauce over the potatoes and serve immediately. Optional, before serving, garnish with a pinch of paprika.