Author Jean Morrison
Creamy Nutmeg Potatoes
I came across this recipe when watching the famous Nigella Lawson on TV one day. Nigella didn't give any quantities and her recipe is a more unhealthy than mine but we find this version of mashed potato very more-ish. We only serve it with butter and full cream milk as a treat on weekends or when visitors come for a meal. Otherwise we use skimmed milk and we omit the butter altogether. I'll give you my delicious version here.
Cooking time: 20 minutes
Quantity: Serves 6
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900 gm of potatoes, peeled and chopped
2 teaspoons butter
3 tablespoons full cream milk
Salt and pepper to taste
Cover potatoes with cold water in a saucepan. Cook over medium heat until tender. Drain well.
Add butter and milk and mash till lovely and creamy. Add more milk if necessary.
Grate some of the whole nutmeg into the potato, add salt and pepper and mash until well combined.
Serves 4 - 6 depending on how much you like potato. Us Morrisons absolutely love potatoes so we easily devour it between four of us.
If you don't have whole nutmeg then use ground nutmeg instead.
There are literally thousands of potato varieties. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain vitamins B, C iron and potassium.
Milk is often referred to as a complete food and is one of our most widely used ingredients. The main milks that we consume are cow's, goat's and sheep's milk. Nowadays we have the option of using "milks" that are non-dairy such as soya, rice and oat milks. Skim milk contains only half the calories of full fat milk but is nutritionally much the same. Milk is an important source of calcium and phosphorous. It also contains reasonable amounts of zinc and the B vitamins. Cream has a very high fat content varying from 12% to 55% depending on the variety. Consequently it should be eaten sparingly.
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