Bavarian Style Mashed Potatoes

Creamy Mashed Potatoes with Nutmeg and Love.

Prep-Time: 15 minutes
Cook-Time: 45 minutes

INGREDIENTS (6-8 Portions)

• 2 lb (~1 kg) Russet potatoes

• Salt

• Nutmeg, freshly grated

• Water

• 4 tbsp butter

• 1/4 –1/2 cup of milk (or adjust to desired creaminess)

• Optional: finely chopped herbs (e.g. parsley, chives, or oregano), for garnish

UTENSILS

• Vegetable peeler

• Large pot

• Colander

• Potato masher

Tip

For added flavor, melt 2 tbsp of butter in a pan, add ½ inch rings of finely cut yellow onion, and sauté on medium heat until soft. Season with a pinch of salt and serve over the potatoes.

IMPORTANT

Avoid using a hand blender to make mashed potatoes, as it can overwork the starches, resulting in a gluey and unpleasant texture. Stick to a potato masher or ricer for smooth, fluffy results.

01

Peel the potatoes, cut them into eights, and place them in a large pot. Fill the pot halfway with water and add about 1 tbsp of salt.

02 

Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes for about 30 –45 minutes or until tender. The cooking time may vary depending on the size of the potatoes. The potatoes are done when a small knife can pierce them easily without resistance.

03 

Once cooked, drain the potatoes in a colander and return them to the pot. Add 4 tbsp of butter and a splash of milk (adding more as needed until the desired creaminess is reached). Mash the potatoes with the potato masher, then season to taste with salt and a pinch of freshly grated nutmeg.

04

If desired, garnish with chopped herbs (or sautéed onions) and serve as a creamy side dish.