Mashed Potatoes with Walnuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 42 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s)
- 50 g walnuts
- 20 g butter
- 100 ml milk
- 4 sprig (s) thyme
- 1 tablespoon olive oil
- some salt and pepper
- some nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut in half and rinse. Halve the walnuts first and then roughly chop them. Rinse the thyme, spin dry, pluck the leaves and roughly chop.
- Cook the potatoes in plenty of salted water for a good 20 minutes.
- Briefly toast the walnuts in the pan with olive oil. Add the thyme and toast briefly. Briefly heat the milk and butter together.
- Drain the potatoes, allow them to evaporate and then roughly chop them with the masher. Stir in the warm milk with the whisk and season the puree with nutmeg, pepper and salt. Finally stir in the walnut-thyme mixture and let the puree steep for a few more minutes.
- Arrange the puree on plates, sprinkle a few walnuts on top and decorate with a little thyme.
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