Mashed potatoes by Magnus Nordlander
Mashed potatoes are a classic way to serve potatoes in many different cuisines.
Although usually not considered a dish on it's own, if it has a few companions it very well can be. Try adding something like bacon, sundried tomatoes, pesto, pickled jalapeños or grated horseradish.
You can also experiment with adding different starchy vegetables, like jerusalem artichokes, or carrots. There's a traditional Swedish mash with potatoes, rutabagas and carrots called rotmos, but I think that one deserves a recipe of it's own.
Ingredients for 4 servings
- 2 1/4 pounds of starchy potatoes, peeled, cut so that they're roughly equal in size
- 7/8 cup of milk
- 1 3/4 ounces of butter
- nutmeg, freshly ground
- salt
- white pepper, freshly ground
Instructions
Boil the potatoes in salted water until they're soft (about 20-30 minutes). Add the butter and the milk, and mash using a potato masher. Add salt, white pepper and nutmeg to taste.
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