Silky mashed potatoes made with hot milk and butter and a hint of nutmeg. A vegetarian, gluten-free side for meat and chicken dishes.
Ingredients
Instructions
- 1
Peel the potatoes, cut into large even chunks and place in a pot of cold water.
- 2
Bring to a boil, add half the salt and cook over medium heat for 20 minutes until a fork slides in easily.
- 3
Meanwhile, warm the milk in a small pan without boiling.
- 4
Drain the potatoes, return them to the pot and stir over low heat for 1 minute to steam off excess moisture.
- 5
Add the butter and mash with a potato masher, adding the hot milk gradually until smooth and creamy.
- 6
Beat in the remaining salt and the nutmeg with a wooden spoon and serve hot.
Nutrition
Per serving
| Calories | 216 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 30 g |
| Fat | 9 g |
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