Categories: vegetables- potatoes
Ingredients
- 3 lb. Yukon gold potatoes, with skins, cut into eighths (1 1/2 to 2-inch cubes)
- 1 Tbsp. salt plus 1 tsp.
- 1 cup half-and-half
- 1/4 cup (1/2 stick) butter
- 1/8 tsp. ground red pepper
- Pinch ground nutmeg
- 3 Tbsp. chopped flat-leaf Italian parsley
Directions
- Place potatoes in large pot and cover with cold water. Add the 1 Tbsp. salt. Bring to a boil over high heat. Reduce heat to medium; simmer 15 minutes or until tender.
- Meanwhile, heat half-and-half and butter in small saucepan until butter is melted. Stir in remaining 1 tsp. salt, the red pepper and nutmeg. Remove from heat.
- Drain potatoes. Return to dry pot. Cook over low heat for 1 minute to dry out. Remove from heat. Add half-and-half mixture. Mash potatoes until smooth Stir in the parsley and serve.