![](https://sh.itjust.works/pictrs/image/99bdd0ce-c9d9-4ffe-895d-1f2939716470.webp)
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Nutmeg does interesting things to savoury foods. It’s subtle though. It’s often like a background singer making the other flavors better more than being a diva in its own right. I haven’t added nutmeg to potatoes yet, but now I think I might try it. I usually add some fresh ground nutmeg to my spinach and bacon quiche. Nutmeg would also be right at home in a sweet potato pie. So why not mashed potatoes?
Just in time for Google to kill RCS and move on to something else.