Mashed potatoes with nutmeg

Name: Mashed potatoes with nutmeg
Yield: 4 Servings
Ingredients: 1 kg potatoes (floury); 150–200 ml milk, warmed; 50 g butter; Salt and pepper (preferably white pepper); Freshly grated nutmeg (optional)

25 min

einfach

Fluffy, creamy, and subtly spiced: This mashed potato with freshly grated nutmeg is classic comfort on a plate – easy to prepare, perfect as a side dish for roasted vegetables, roasts, or fish.

Ingredients

4 Servings

1 kg potatoes (floury)
150–200 ml milk, warmed
50 g butter
Salt and pepper (preferably white pepper)
Freshly grated nutmeg (optional)

Application Tip No. 1

Rub dry ingredients dry.

Nutmeg, nuts, tonka beans, or even hard cheese are grated on a dry ceramic grater. And often directly onto a dish.

Preparation

Peel the potatoes, cut into coarse cubes, and boil in lightly salted water for approx. 15–20 minutes until soft. Drain and allow to steam in the hot pot for 1–2 minutes.
Mash the potatoes with a potato masher or ricer until smooth (do not overmix, otherwise it will become sticky).
Heat the milk and melt the butter in it. Stir both into the purée in portions until the desired creaminess is achieved. Season with salt & pepper.
Use your plate graterdry and grate fresh nutmeg; fold into the purée.

Vegan option:Use plant-based milk + vegan butter/olive oil.