Best 8 Mashed Potatoes With Nutmeg Recipes

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In the world of culinary delights, mashed potatoes stand as a classic comfort food, offering a creamy and delectable side dish to countless meals. Whether served during holiday feasts or as a comforting addition to everyday dinners, mashed potatoes have earned a well-deserved place in the hearts of food enthusiasts. Among the many variations of this beloved dish, mashed potatoes with nutmeg emerge as a particularly enticing choice, adding a touch of warmth and sophistication to the classic recipe. With its aromatic fragrance and slightly sweet flavor, nutmeg seamlessly complements the creamy texture of mashed potatoes, creating a harmonious balance of flavors that will tantalize your taste buds. As you embark on this culinary journey, let us guide you through the steps to create the perfect mashed potatoes with nutmeg, ensuring that your next meal is an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

MASHED POTATOES



Mashed Potatoes image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 30m

Yield 1 serving

Number Of Ingredients 5

9 to 12-ounces all-purpose potatoes, per person
Approximately 1/3 cup warm milk or cream
Approximately 1/4 cup unsalted butter
Salt and freshly ground pepper, preferably white
Freshly grated nutmeg

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



Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Number Of Ingredients 6

4 medium russet potatoes (about 2 pounds), scrubbed
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup unsalted butter
3/4 cup whole milk
Freshly grated nutmeg, optional

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



Mashed Potatoes with Nutmeg image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

4 pounds russet, Yukon gold, or long white potatoes
2 teaspoons coarse salt, plus more to taste
1 1/2 cups milk or cream
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated 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



NUTMEG MASHED POTATOES image

A little bit of nutmeg adds flavour and interest to classic mashed potatoes.

Categories     Sides

Yield Serves 6 - 8.

Number Of Ingredients 6

6 cups cubed peeled russet potatoes
1 cup hot milk
1/4 cup butter
1/2 tsp freshly ground nutmeg
1/2 tsp salt
1/4 tsp freshly ground pepper

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.

Nutrition Facts : Calories 208 calories, 8.7 g fat, 4.7 g protein, 29.2 g carbohydrate, 2 g fibre, 281 mg sodium

ROSEMARY MASHED POTATOES



Rosemary Mashed Potatoes image

"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 7

8 large potatoes (about 4 pounds), peeled and quartered
1-1/2 teaspoons salt, divided
3/4 cup heavy whipping cream
1/4 cup butter, cubed
1/2 teaspoon minced fresh rosemary
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 280 calories, Fat 10g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 342mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

MOE'S FABULOUS MASHED POTATOES



Moe's Fabulous Mashed Potatoes image

These are, hands down, the best mashed potatoes I have ever had -- and so very easy to make. You can also use soy milk and non-dairy butter for vegans. I make a side batch vegan-style for my brother and his friends, and they say it tastes great.

Provided by Morgan

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 6

1 pound Yukon Gold potatoes, peeled and quartered
½ cup whole milk
¼ cup butter, cut into pieces
1 pinch ground nutmeg
kosher salt to taste
ground white pepper to taste

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.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 22.1 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 8 g, Sodium 200.8 mg, Sugar 1.5 g

PERFECT MASHED POTATOES



Perfect Mashed Potatoes image

Instant potatoes from the box can't compare to this homemade version.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

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



Basic Mashed Potatoes image

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Provided by Esmee Williams

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 4

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

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.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g

Tips:

  • Choose the right potatoes: Yukon Gold, Russet, and Bintje varieties are ideal for mashed potatoes as they have a smooth, creamy texture when cooked.
  • Boil the potatoes properly: Place the potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
  • Mash the potatoes thoroughly: Use a potato ricer or a masher to mash the potatoes until they are smooth and creamy. Avoid over-mashing, as this can make the potatoes gluey.
  • Season the potatoes with nutmeg: Add freshly grated nutmeg to the mashed potatoes for a warm, aromatic flavor. Start with a small amount and adjust to taste.
  • Add other seasonings and ingredients: Feel free to experiment with other seasonings and ingredients such as butter, milk, cream, garlic, herbs, and spices to create different flavor variations.

Conclusion:

Mashed potatoes with nutmeg is a classic and versatile dish that can be enjoyed as a side dish or as a main course. This delicious and comforting dish is easy to make and can be tailored to your own taste preferences. Whether you prefer a simple and creamy mashed potato or a more flavorful and herbed version, this recipe provides a great foundation for creating the perfect mashed potatoes with nutmeg. So, gather your ingredients, follow the steps, and enjoy a delightful and memorable meal!

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