Mashed Potatoes With Herb Butter
- 6 tablespoons unsalted butter at room temp
- 1 tablespoon finely chopped fresh parsley
- kosher salt
- 1/8 teaspoon grated nutmeg freshly
- 3 cups milk
- 1 bay leaf
- 2 pounds russet potatoes about 4
- Beat the butter in a small bowl with a rubber spatula until creamy. Add the parsley, 1/4 teaspoon salt and the nutmeg and mix to combine. Scrape the butter onto a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm, at least 30 minutes, or freeze up to 1 week.
- Combine the milk, 1 teaspoon salt and the bay leaf in a large saucepan. Peel the potatoes and cut into 1-inch pieces, adding them to the pot as you go so they don't discolor. Bring to a gentle simmer over medium heat; cook, stirring to prevent the milk from scorching, until the potatoes are very tender, 15 to 20 minutes.
- Drain the potatoes, reserving the milk in a liquid measuring cup or bowl; discard the bay leaf. Return the potatoes to the saucepan and add all but about 1 tablespoon of the herb butter. Mash with a potato masher, gradually adding the reserved milk as needed, until creamy (you may have leftover milk). Season with salt. Transfer to a serving dish and top with the remaining 1 tablespoon herb butter just before serving.
temp, parsley, kosher salt, grated nutmeg, milk, bay leaf, potatoes
Taken from www.yummly.com/recipe/Mashed-Potatoes-with-Herb-Butter-1108137 (may not work)