Creamy mashed potato with nutmeg
- Portion size: Serves 4-6
- Hands-on time 20 min, simmering time 30 min
- Difficulty: easy
There’s not many things that can top creamy mash with a hint of nutmeg, this recipe from Carina Contini ticks all the right boxes.
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Ingredients
- 1kg floury potatoes (such as maris piper), roughly but evenly chopped
- 125ml whole milk
- ½ nutmeg, freshly grated
- 1 bay leaf
- 125g unsalted butter
- 1 tbsp double cream
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Method
- Put the potatoes in a large pan with a pinch of salt and pour over cold water to cover. Bring to the boil, then reduce the heat and simmer for about 25 minutes until tender.
- Drain and return the potatoes to the pan. Cover the pan with a clean tea towel and put the lid on top – this will absorb the steam and keep the potatoes dry and hot. In a small clean pan, heat the milk, nutmeg, bay leaf and butter until the butter has melted and the mixture is warm.
- Uncover the potatoes, mash, then strain the warm milk mix into the pan. Beat the potatoes with a wooden spoon until fluffy. Beat in the cream for an extra layer of luxury, then serve (or see Make Ahead).
Nutrition
- 333kcals Calories
- 20g (12.7g saturated) Fat
- 4.2g Protein
- 32.3g (3g sugars) Carbs
- 3.7g Fibre
- Trace Salt
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