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Recipe

Mashed Potatoes with Lemon & Garlic

Servings: six.

These mashed potatoes have a rustic feel, yet the lemon and garlic make them special enough for company.

Ingredients

  • 3-1/2 lb. Yukon Gold potatoes, peeled and cut into 1- to 11/2-inch chunks
  • 11 Tbs. unsalted butter
  • 4 tsp. minced garlic
  • 1-1/4 cups milk; more as needed
  • 1-1/2 tsp. finely grated lemon zest
  • Kosher salt
  • Freshly ground black or white pepper

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 210
      Fat (g): 23
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 65
      Sodium (mg): 280
      Carbohydrates (g): 51
      Fiber (g): 4
      Protein (g): 8

Preparation

  • Put the potatoes in a large pot of salted water. Bring to a low boil and cook until the potatoes are tender when pierced with a skewer, 15 to 20 minutes.
  • Meanwhile, in a medium saucepan, melt 1 Tbs. of the butter over medium-low heat. Add the garlic and cook, stirring frequently, until it has softened, 1 to 2 minutes. Add the milk, the remaining 10 Tbs. butter, and the lemon zest. When the butter has melted, season the mixture well with 1-1/2 to 1-3/4 tsp. salt. Keep the mixture warm while the potatoes continue cooking.
  • When the potatoes are done, drain them and return them to the pot in which they were cooked, set over low heat. Stir the potatoes to dry them until they just start to stick to the pot, about 30 seconds. Gradually add the warm milk mixture to the potatoes as you mash with a potato masher; if they’re dry, add up to 1/4 cup more milk. Season the potatoes to taste with salt and pepper and serve.(If you’re working ahead, set the potatoes over a warm water bath, drizzle them with a few tabelspoons of milk, and cover loosely with foil. Just before serving, stir well.) 

Reviews

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Reviews

  • susangn | 02/05/2016

    These mashed potatoes accompanied Asian short ribs in an earlier issue. I didn't make them right away because lemon mashed potatoes just didn't sound right. Finally I decided to try them with the short ribs, and now I won't make anything else. They cut the richness of the ribs perfectly without tasting like lemonade. They are great!

  • DoraJacobs | 11/25/2009

    These potatoes are so easy and special at the same time that I make tham a lot! I've served them at the last 5 Thanksgiving feasts we've held, and the bright flavors, subtle as they are, make this dish really memorable.

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