Mashed Potatoes With Nutmeg Recipes

MASHED POTATOES

Steps:

• Boil the halved or chunked (but unpeeled) potatoes in a large pan of lightly salted water. When they are soft enough to mash, drain them thoroughly then push the potato pieces through a ricer.
• With a wooden spoon, beat in the warm milk or cream and butter and season with salt, pepper and some freshly grated nutmeg, to taste. Eat alone and straight from the bowl for quintessential comfort food.

MASHED POTATOES

Steps:

• 1. In a large saucepan, combine potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower heat to maintain a simmer and cook until fork tender, about 45 minutes. Drain potatoes and return to pan. Shake pan over medium heat to dry potatoes, about 1 minute.
• 2. Halve potatoes crosswise. Working in batches, press through a ricer, cut side down, into a bowl. Discard skins, and repeat with remaining potatoes. Immediately stir butter into warm potatoes. (Alternatively, peel and mash potatoes)
• 3. Heat milk in saucepan over medium-high heat until hot but not boiling; stir into potatoes. Season with salt and pepper to taste, and nutmeg, if desired. Serve immediately.

MASHED POTATOES WITH NUTMEG

Steps:

• Peel potatoes, and cut into 1/2-inch-thick slices. Place in a medium stockpot, and cover with cold water. Add 2 tablespoons salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until tender when pierced with the tip of a knife, about 20 minutes. Drain.
• While potatoes are cooking, place milk in a small saucepan over medium-high heat just until it comes to a simmer. Reduce heat to low, and keep warm. Place a heatproof bowl over a pan of simmering water. Press hot, drained potatoes through a ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
• Stir in butter until completely melted and well incorporated. Slowly pour in hot milk, stirring continuously. Add pepper, nutmeg, and salt; stir to combine. Taste, and adjust for seasoning. Serve immediately.

NUTMEG MASHED POTATOES

Steps:

• Cook potatoes in boiling salted water until tender; drain. Add milk, butter, nutmeg, salt and pepper. Using low speed of an electric mixer, beat mixture for 1 minute or just until smooth. Do not overbeat.

ROSEMARY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.

MOE'S FABULOUS MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, and place the potatoes in a large bowl.
• Bring the milk to a boil in a small saucepan over low-medium heat.
• Whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. Whip on Medium speed until light and fluffy.

PERFECT MASHED POTATOES

Steps:

• Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
• If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
• Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
• For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.