Mashed Potatoes with Nutmeg



  • 4 pounds russet, Yukon gold, or long white potatoes

  • 2 teaspoons coarse salt, plus more to taste

  • 1 ½ cups milk or cream

  • ½ cup (1 stick) unsalted butter, cut into pieces

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon freshly grated nutmeg


  1. 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.

  2. 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.

  3. 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.

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