Wild Garlic Mashed Potatoes

Rinse the potatoes, then steam for 30 minutes. Peel the potatoes and pass through a ricer. Mix with the hot milk and the cold butter until a creamy puree has formed. Gradually incorporate the cream until a rich puree has formed. You may not need all of the cream and you don't want the puree to be too thin. 

Rinse the wild garlic leaves and pat dry. Remove the leaves from the stems and finely chop. Mix the wild garlic into the puree. Season to taste with salt and nutmeg. You can form the puree into small balls using a spoon, and garnish with wild garlic leaves if you'd like.