Puréed Potatoes With Lemon
Published Nov. 18, 2020
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds large Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 1cup cold unsalted butter (2 sticks)
- 1cup whole milk
- 1tablespoon grated lemon zest (from 2 lemons)
Nutritional analysis per serving (6 servings)
443 calories; 32 grams fat; 20 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 626 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and cut them into 1½- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.
- Step 2
Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.
- Step 3
Meanwhile, cut the butter in ½-inch dice and put it back in the refrigerator.
- Step 4
After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.
- Step 5
Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)
- Step 6
With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.
- Step 7
Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.
Private Notes
Comments
I'd be inclined to try this with half as much butter. If you serve 4 people this recipe, each person is eating half a stick of butter, and this is just a side dish! Yukon Golds are already pretty buttery.
A baked potato, quartered and sprinkled with salt, pepper, and brushed with butter and lemon juice would be just as good, IMHO.
This is in Ina's new cookbook, Modern Comfort Food. Made it this week exactly as instructed and it was creamy and delicious. I wouldn't recommend cutting down the butter. Ina indicates that butter has a tendency to get bitter so if you want to make in advance, I would recommend prepping it completely without the lemon. When you reheat it, cook it over low heat, add more milk if needed and then whisk in the lemon.
I followed the recipe but it came out too salty
Yum! Am not a huge mashed potatoes fan, but these were the bomb
Yellow potatoes are common in Peru, often flavored with lemon. Peruvian Causa a la Limeña is a gorgeous creation of tuna salad iced with lemon mashed yellow potatoes. One memorable Causa we had in Lima in 1989, during the Sendero Luminoso troubles when American diners were offered astonishing creations in every restaurant that remained open. Tuna salad iced with lemon potatoes, black olive slice for an eye, red and green pepper slices outlining gills, and scallion frills the tail. Heavenly!
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