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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?

Allison
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4 Answers4

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I think you've answered your own question. It adds an elusive flavor that most people feel enhances the creamy flavors.

bikeboy389
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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.

Djanga
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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.

Bogdan
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boxed-dinners
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I feel people go way overboard with nutmeg in savory dishes. It's trendy, it's chic and they do it because they think it's fancy, but it tastes awful. If you can taste the nutmeg, you put too much in. Don't get me wrong, I can coat custard, or any creamy dessert with a quarter inch of the stuff, and savor every bite. Becasue it goews so well with SUGAR!!! Not butter, not salt and pepper, not savory at all. Sorry, pretentious hipsters who think you know how to cook, it just sucks.

andrew
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