Fiona Dunlop

Nutmeg mashed potatoes

Purée de pommes de terre à la noix de muscade

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The North African Kitchen
The North African Kitchen

By Fiona Dunlop

Published 2008

  • About

Dalila’s French-influenced specials continue with this side dish. There is a huge difference if the nutmeg is freshly grated and not a stale, old powder. This creamy mash makes an excellent accompaniment for simply prepared fish or meat.

Ingredients

  • 1 kg (2 lb 2 oz) potatoes, peeled and cut into medium-sized chunks

Method

  1. Boil the potatoes in a large pan of salted water over a medium heat until cooked through.
  2. Mash the potatoes thoroughly, add the egg yolk, milk, nutmeg and pepper, stirring well with each addition, then add the cream.