| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 1 serving |
Ingredients
- 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
Instructions
- 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.
Reviews
So easy yet incredibly delicious!
Great Recipe of Mash!!Check out mine at https://perfectlycooked.blogspot.in/
The adding salt “to taste” instruction is garbage. If you add salt and then stir it in thoroughly with the liquid ingredients it will be distributed well within the dish. If it wasn’t enough salt, then you need to stir more into already thickened potatoes, which is both physically taxing, with all the additional stirring required, and adds considerable time to the process. More importantly, the inconvenient add-stir-taste-add… cycle will damage the mashed potatoes. Stirring potatoes too much turns them into a very unappetizing, paste-like consistency. So please include and actual amount of salt in your recipe.
Saw this on Nigella Bites. I usually add parmesan, buttermilk or Greek yogurt to jazz them up when I’m making taters for guests — but these are simple and good — especially for one person who just wants some mashed potatoes! When I’ve left the skin on in the past I am usually going for a rustic feel and mash them with the skins on. But I love the idea of leaving the skin on just to cook them. I think that protects the flavor much better. I’ve learned this about chicken as well — leave the skin on while cooking and then peel it off after if you don’t want it. Seals in the juices!
OMG! This Mashed Potatoes were the best, made them as a side dish with my meat loaf actually (Ina’s). They were amazing my kids ate them up,the only thing that I did do different was boil them in chicken broth.
The mashed potatoes are soooooo good.
Am task to cater a luncheon for 25 people. I am not a caterer. The crowd tends to be meat lovers so I thought I would make individual meat loaves. Of course, nothing goes with meat loaf like mashed potatoes. I am trying to make as much ahead as I can. Any suggestions for the easiest way to make mashed potatoes for 24 ahead of time? Can they successfully be reheated?
Mashed potatoes couldn’t be any easier or taste any better. Simple and good. Found myself standing at the stove eating them out of the pot! Enough said.
These potatoes are exactly as described…creamy and delicious! I make them all the time with chicken parmesan, it is perfect!
I tried these tonight, and after all the variations of mashed potatoes I have made over the years, these have to rank among the top. The nutmeg makes them just a little different, but in a good way.