What's the purpose of nutmeg in mashed potatoes and white sauce?
I've seen lots of recipes that call for a pinch of nutmeg in mashed potatoes and in white sauce. It's not very much and just provides a slight elusive flavour. I do enjoy it, but often don't bother with it and I'm just wondering what the purpose of it is?
Is it just a tradition, or does it actually serve some specific purpose?
Is it a little like the ubiquitous teaspoon of vanilla in baking, which is ostensibly to promote other flavours and you usually don't really taste it in the final item?
Best Answer
I think you've answered your own question. It adds an elusive flavor that most people feel enhances the creamy flavors.
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Quick Answer about "What's the purpose of nutmeg in mashed potatoes and white sauce?"
According to The Kitchn, nutmeg adds just the right amount of spice and warmth to balance out some of the creaminess in your dish without being overwhelming. It's the same reason that it gets added to cream-based sauces like béarnaise (via Slo Food Group).Why do you put nutmeg in white sauce?
It's not a flavor you should necessarily be able to pick out if you didn't already know it was there, but nutmeg lends this otherwise kind of one-note sauce a considerable amount of warmth, spice, and complexity. It's like putting a coat on over your favorite sweater. The whole situation gets cozier. And that's it!What does nutmeg do to mashed potatoes?
In mashed potatoes especially, a touch of nutmeg offers a brilliant counterpoint to the creamy texture, similar to the way a touch of salt can make a sugary food like caramel even more delicious.What does nutmeg do to a sauce?
On the savory side, nutmeg brings a warm undertone to white sauces like the classic b\xe9chamel used in Mediterranean pasta casseroles. (Think spinach lasagna!) It's savored in cuisines around the world, from Indian curries to Scandinavian cream sauces.Why do you put nutmeg in cream sauce?
It's nutmeg! If you've never added nutmeg to your Alfredo sauce before trust me on this, it's a game changer! It adds this nice little hint of warm spice that cuts through the heavy creaminess of the sauce. This is what's going to make this taste like it's restaurant worthy Alfredo!Rnbstylerz \u0026 AREES - WHAT
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Answer 2
From a taste point of view, it adds a wonderful warmth and an 'oomph' to potatoes which on their own are a bit ehh.
Rather than being a 'modern' phenomenon, it may have grown out of simple regional practices. Adding nutmeg to potato dishes is quite common in Germany, and from long before the birth of the hipsters. Potato dumplings (Kartoffelkloessel), potato pancakes (Kartoffelpuffer), and mashed potatoes (Kartoffelpuree) are all frequently (okay, usually) made with salt, pepper, and nutmeg.
Anecdotally, my best friend's mother was a WWII German war bride, and it was at her house in 19- (cough) that I was introduced to her family recipes and nutmeg in potatoes.
Answer 3
I always thought of it this way...
Most recipes that you see come from chefs. Chefs want their food to be thought of as great. By putting a spice/flavor that is a little elusive makes you want to take another bite to try to figure it out. Sooner than you realize, your plate has been all eaten, and you feel that because your plate is finished you must have really enjoyed your meal.
That is the same reason that many restaurants have smaller portions.
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