Milk-free nutmeg potato purée
"opt." means that the equipment is optional. You can use it if you want to, to go faster or to batch cook.
- 1 kg potatoes
- 250 ml almond milk -
- 80 g butter - or ghee, or else 100 ml of mild virgin olive oil, depending on your sensitivities
- 1 tsp sea salt
- 1 tsp ground nutmeg
- 1 pinch ground black pepper
- Peel the potatoes.
- Cut them into pieces and cook them in boiling water (or steam them) until they are tender. A knife blade should go in easily.
- Mash the potatoes (with a fork, potato masher or food processor), add the other ingredients and mix well.