Categories: Vegetables- Potatoes

Ingredients

• 3 lbs. Yukon Gold potatoes with skins, cut into eighths (1 1/2 to 2-inch chunks)
• 1 Tbsp. salt plus 1 tsp.
• 1cup half and half
• 1/4 cup (1/2 stick) butter
• 1/8 tsp. ground red pepper (cayenne)
• pinch ground nutmeg
• 3 Tbsp. chopped flat-leaf Italian parsley

Directions

1. Place potatoes in a 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.
2. 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.
3. Drain potatoes. Return to dry pot; coo over low heat for 1 minute to dry out. Remove

4. pot from heat. Add half-and-half mixture. Mash potatoes until smooth. Stir in parsley and serve.

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