Here is another great recipe from Clodagh's Irish Kitchen by Clodagh McKenna. I have been mashing potatoes for over twenty-five years, and I thought my potatoes were pretty good. That was until I tried these creamed potatoes! The ingredients are simple, but the procedure is what makes these potatoes "creamy". Check out this recipe and taste these creamy mashed potatoes for yourself!
2 1/4 pounds Yukon Gold potatoes
1/3 cup warm milk
1/4 teaspoon freshly grated nutmeg (optional)
3 1/2 tablespoons butter
sea salt and freshly ground black pepper
Place the potatoes, whole and unpeeled, in a saucepan with the largest ones at the bottom, and fill the pan halfway with water. Cover the pan and place over high heat. When the water begins to boil, drain off about half of it, leaving just enough for the potatoes to steam. When the potatoes are cooked, about 30 to 40 minutes depending on their size, drain and peel (hold them in a kitchen towel if they are too hot to handle), then place in a bowl. Mash the potatoes, gradually adding the warm milk. Then add the nutmeg and butter. Season to taste with salt and black pepper.
(edited by Anna Weicht)