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.
Appetizers
From Chef and author Wolfgang Puck