Peel and halve the potatoes and place in a kettle of lightly rsalted cold water to cover. Bring to a boil and cook until the potatoes are tender, or centers are easily pierced with a knife, about 15 minutes. Drain potatoes, return to the kettle, and cover.

In a medium saucepan, scald the milk and cream together over medium heat. Add the butter and continue cooking until the butter is melted. Do not let mixture boil over.

Push the potatoes through a ricer held over a large sauté pan; or mash them by hand in the kettle, using a potato masher. Stir the potatoes over medium heat and gradually pour in the scalded milk mixture. Mix until the potatoes are smooth and creamy.

Add the salt, pepper, and nutmeg and fold in the herbs. Serve potatoes on warm plates and sprinkle with Roquefort cheese. Serve with roasted chicken, grilled steak, or chops.