Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.) 


Rate or Review

Reviews (2 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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial