Creamy Mashed Potatoes
40 min
Once you make these from scratch, you'll never go back to the instant stuff. Silky smooth and perfectly seasoned.
side dishcomfort foodvegetarian
Boiled Almond Potatoes
Floury, buttery almond potatoes — the classic Norwegian favourite for Christmas dinner and traditional meals. The trick is keeping them just below boiling so they don't fall apart.
Instructions
- 1
Wash the potatoes well, but leave the skins on. The skin is thin and perfectly fine to eat — it also helps keep the potatoes intact during cooking.
- 2
Put the potatoes in a pot and pour boiling water over them. Put the lid on and let them sit just below boiling point until done. Check with a skewer or small sharp knife after 7–8 minutes, and give them a few more minutes if they're not ready yet. 15 minutes is usually enough for almond potatoes.
- 3
Once they're just done, pour off the cooking water — most of it, anyway — and put the pot back on the hob. Drape a clean kitchen towel over the pot so they can steam dry and stay warm. Any potatoes that aren't quite done will finish up in these last few minutes.
- 4
Transfer the potatoes to a bowl and serve. If you want to peel them, do it while they're still hot and freshly cooked.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
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