Time: 1 hour.
Complexity: easily
Servings: 6 - 8

Herbed butter is a versatile ingredient that can be used in many side dishes and even spread on bread—it's delicious. You can make several servings at a time and store them in the freezer, taking them out as needed. This way, you'll always have delicious butter and fresh herbs on hand. To make it, mix soft butter with spices and parsley, or any other herb of your choice, wrap in plastic wrap, and freeze. This butter also goes well with mashed potatoes. Boil the potatoes in milk and mash, adding the herbed butter when serving.

Ingredients:

• 1 kg of potatoes (about 4 tubers)
• 6 tbsp (90 g) butter at room temperature
• 1 tbsp finely chopped parsley
• 1/8 tsp. grated nutmeg
• 3 cups of milk
• 1 bay leaf

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, nutmeg, bay leaf, parsley, milk

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Preparation:

Step 1
• In a small bowl, beat the butter with a silicone spatula until creamy. Add the parsley, 1/4 teaspoon of salt, and nutmeg and mix well. Transfer the butter to a piece of plastic wrap and form into a log. Wrap tightly and refrigerate for at least 30 minutes or freeze for up to 1 week.
Step 2
• In a large saucepan, combine the milk, 1 teaspoon of salt, and bay leaf. Peel the potatoes and cut them into 1-inch (2.5 cm) pieces, adding them immediately to the pan to prevent them from browning. Bring to a simmer over medium heat and cook, stirring occasionally to prevent the milk from burning, until the potatoes are very tender, 15 to 20 minutes.
Step 3
• Drain the potatoes into a measuring cup or bowl; discard the bay leaf. Leave the potatoes in the pan and add all of the herb butter, reserving only 1 tablespoon for serving. Mash the puree with a potato masher, gradually adding milk as needed, until creamy (you may have some leftover milk). Season with salt. Transfer to a serving dish and top with 1 tablespoon (15 g) of herb butter just before serving.

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